Orecchiette con cime di rapa is one of the most iconic dishes from Apulia (Puglia), the sun-soaked region forming the heel of Italy’s boot. This rustic, deeply flavorful pasta combines “little ear” shaped orecchiette with slightly bitter turnip tops (cime di rapa, also known as broccoli rabe), garlic, anchovies, olive oil, and sometimes chili and pecorino. It’s a dish that perfectly embodies the simplicity and soul of southern Italian cooking.
The Origins of Orecchiette con Cime di Rapa
Orecchiette (“little ears”) have been handmade in Apulia since at least the Middle Ages, with some sources tracing their origins as far back as the 12th or 13th century during the Norman-Swabian rule. The pasta’s unique shape—formed by pressing small pieces of dough with the thumb—was designed for easy drying and storage, making it ideal for long sea voyages and times of scarcity. Orecchiette’s name and shape may even have been inspired by Jewish culinary traditions, specifically the “oznei Haman” or “Haman’s ears”.
The classic pairing with cime di rapa (turnip tops or broccoli rabe) is a celebration of Apulia’s agricultural bounty and cucina povera—cuisine of the poor—relying on local, seasonal ingredients and minimal waste. Traditionally, this dish is especially popular in the province of Bari and is considered a true symbol of Apulian food culture.
Ingredients
For 4 servings:
400g (14 oz) orecchiette pasta (fresh or dried)
500g (1 lb) cime di rapa (turnip tops/broccoli rabe), washed and trimmed
3–4 garlic cloves, sliced
4–8 anchovy fillets (optional but traditional)
1/2 teaspoon red chili flakes (optional)
1/4 cup extra virgin olive oil
Salt and black pepper, to taste
Grated pecorino cheese, to serve (optional, not always traditional)
Toasted breadcrumbs, to serve (optional, for a rustic touch)
Step-by-Step Instructions
1. Prepare the Greens
Trim the tough stalks from the cime di rapa, keeping the leaves and tender florets. Wash thoroughly.
2. Boil the Greens and Pasta
Bring a large pot of salted water to a boil. Add the cime di rapa and cook for 5 minutes. If using dried orecchiette, add it to the same pot and cook together until both are al dente (about 10–12 minutes total). If using fresh orecchiette, add the pasta after the greens have boiled for 5 minutes and cook together for 3–5 more minutes.
3. Make the Sauce
While the pasta and greens are cooking, heat the olive oil in a large skillet over low-medium heat. Add the sliced garlic, anchovies, and chili flakes. Sauté gently until the garlic is golden and the anchovies have melted into the oil.
4. Combine and Finish
Drain the pasta and greens, reserving a little cooking water. Add them to the skillet with the flavored oil. Toss everything together over medium heat, adding a splash of pasta water if needed to coat the pasta and greens in the sauce.
5. Serve
Plate the orecchiette con cime di rapa hot, drizzled with extra olive oil. Top with grated pecorino or toasted breadcrumbs if desired, but many Apulians enjoy it simply as is.
Tips for Success
Don’t overcook the greens—they should be tender but still vibrant.
Anchovies are traditional and add depth, but can be omitted for a vegan version.
Toasted breadcrumbs are a classic topping in Apulia, especially when cheese was a luxury.
Substitute kale, chard, or broccoli if cime di rapa is unavailable.
Why Orecchiette con Cime di Rapa Is Special
This dish is more than just pasta—it’s a taste of Apulia’s history, resourcefulness, and love for bold, honest flavors. Orecchiette con cime di rapa is a celebration of local tradition, seasonal produce, and the art of making something extraordinary from the simplest ingredients.
