Orecchiette con Cime di Rapa

Name: Orecchiette con Cime di Rapa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 320 g orecchiette; 700 g turnip tops trimmed and roughly chopped; 4 tbsp extra virgin olive oil; 2 garlic cloves thinly sliced; 4 anchovy fillets drained; 1 red chilli finely sliced; fine salt for the cooking water

Puglian pasta with turnip tops and anchovy

A defining Puglian pasta pairing tender turnip tops with garlic, chilli and anchovy-coated orecchiette.

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Prep15 minsCook15 minsServes4DifficultyEasy

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Italian and Puglian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

Broccoli rabe is the closest substitute for cime di rapa.
Use capers instead of anchovy for a vegetarian variation.

The recipe

Orecchiette con Cime di Rapa

15 min prep15 min cook30 min total4 servings

Scale:

Ingredients

Pasta

320 g orecchiette
700 g turnip tops, trimmed and roughly chopped
fine salt, for the cooking water

Sauce

4 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
4 anchovy fillets, drained
1 red chilli, finely sliced

Method

1
Bring a large pan of lightly salted water to the boil and add the tougher turnip-top stems.
Set a timer: 3 minutes
2
Add the leaves and orecchiette and cook together until the pasta is al dente.
Set a timer: 10 minutes
3
Meanwhile, warm the oil and gently dissolve the anchovies with the garlic and chilli.
Set a timer: 4 minutes
4
Drain the pasta and greens, reserving water, then toss with the anchovy oil until glossy.
Set a timer: 3 minutes

Orecchiette con cime di rapa is one of Puglia’s defining pasta dishes. The pasta and turnip tops cook in the same water before being tossed with garlic, chilli, anchovy and olive oil.