The Pasta Atlasof Italy

Puglia / Vegetable Pasta

Orecchiette con Cime di Rapa

Puglia's signature little ears with bitter greens, anchovy, garlic, chili, olive oil, and crumbs.

35 minutes Easy Serves 4 orecchiette

Method

  1. Trim greens and blanch in salted water.
  2. Cook orecchiette in the same water.
  3. Warm garlic, anchovy, and chili in olive oil until the anchovy melts.
  4. Add greens and saute briefly.
  5. Add pasta with a splash of cooking water.
  6. Finish with toasted breadcrumbs if desired.
Cook's note: A little bitterness is the point. Do not cook the greens into mush.

Why this dish belongs to Puglia

Orecchiette hold sauce in their small cups. With cime di rapa, they become the most recognizable pasta of Bari and Puglia.

Read the Puglia pasta history page

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