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Pasta · Puglia

Orecchiette alle Cime di Rapa – Authentic Puglia Recipe

Orecchiette alle Cime di Rapa is the soul of Puglian cooking — a humble, intensely flavourful dish that has fed generations across the Tavoliere delle Puglie. The slight bitterness of the turnip tops meets the savouriness of anchovies and the heat of chili in a combination that is perfectly balanced and completely addictive. No shortcuts, no substitutions: this is the real thing.

15Prep (min)
20Cook (min)
35Total (min)
4Serves
EasyDifficulty
Orecchiette alle Cime di Rapa – Authentic Puglia Recipe

Ingredients

  • 400 g orecchiette (fresh or dried, preferably from Puglia)
  • 600 g cime di rapa (turnip tops), tough stems removed
  • 4 anchovy fillets in olive oil
  • 3 cloves garlic, thinly sliced
  • 1 fresh red chili (or ½ tsp dried chili flakes), to taste
  • 6 tbsp extra-virgin olive oil (Puglian, if possible)
  • Coarse salt, for the pasta water
  • Freshly ground black pepper, to serve

Method

  1. Bring a large pot of well-salted water to a rolling boil. Wash the cime di rapa thoroughly, discarding any yellowed leaves and the toughest stalks, keeping the tender leaves, florets and thin stems.
  2. Drop the cime di rapa into the boiling water and blanch for 5 minutes until just tender but still vibrant green. Remove with a slotted spoon and set aside, reserving the cooking water.
  3. In the same pot and water, cook the orecchiette according to packet instructions (or 3–4 minutes if fresh), until al dente.
  4. While the pasta cooks, heat the extra-virgin olive oil in a large wide skillet over medium heat. Add the garlic and chili and gently sauté for 1–2 minutes until fragrant and lightly golden — do not burn.
  5. Add the anchovy fillets to the pan, pressing them with a wooden spoon until they dissolve completely into the oil, creating a deeply savoury base.
  6. Add the blanched cime di rapa to the skillet, toss well to coat in the anchovy oil, and sauté for 2–3 minutes over medium-high heat to bring the flavours together.
  7. Drain the orecchiette al dente, reserving a ladleful of pasta water. Add the pasta directly to the skillet with the cime di rapa, tossing vigorously and adding a splash of pasta water to bind everything into a silky, cohesive sauce.
  8. Serve immediately in warm bowls with a drizzle of raw extra-virgin olive oil and a crack of black pepper.

Tips from the kitchen

💡 Cook the cime di rapa and orecchiette in the same water — the starchy, slightly bitter water enriches the final dish and is a traditional Puglian technique.
💡 Do not add Parmesan or Pecorino: this dish is intentionally dairy-free and the anchovies provide all the umami depth you need. Adding cheese would overpower the delicate balance.
💡 If cime di rapa are unavailable, broccoli rabe (rapini) is the closest substitute. Avoid regular broccoli — the slight bitterness of the greens is essential to the dish.

Frequently asked questions

Can I make orecchiette alle cime di rapa without anchovies?

You can omit the anchovies for a vegetarian version, but you will lose significant depth of flavour. Compensate by adding a pinch more salt and perhaps a tablespoon of toasted breadcrumbs (mollica fritta) fried in olive oil for texture and savouriness.

Should I use fresh or dried orecchiette?

Fresh handmade orecchiette are traditional and give the best texture, as their rough, cupped surface grips the sauce beautifully. Good-quality dried orecchiette (bronze-cut) are a perfectly acceptable everyday alternative and are more widely available.

Why is my dish too bitter?

Bitterness is natural and desirable in this dish, but if it feels excessive, make sure you blanch the cime di rapa for a full 5 minutes before sautéing. Also ensure you are using young, fresh turnip tops — overly mature greens can be very bitter.