Garlic Anchovy Bitter Greens Pasta — Orecchiette con Cime di Rapa Pugliese
The Pugliese classic of orecchiette pasta tossed with cime di rapa wilted in olive oil with garlic, anchovy, and chilli, the ear-shaped pasta cradling the bitter greens and dressed with toasted breadcrumbs in place of cheese.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim tough stems from 500g cime di rapa. Slice 10 garlic cloves thinly. Finely chop 6 anchovy fillets. Measure 50g breadcrumbs, 10 tbsp olive oil, dried chilli flakes, salt, and pepper.
Toast
Heat 2 tsp olive oil in a small pan over medium heat 30 seconds. Add breadcrumbs with a pinch of salt, stir constantly 3–4 minutes until deep golden and crisp. Tip onto a plate.
Boil
Bring a large pot of salted water to vigorous boil. Add 200g orecchiette, cook 6 minutes until dense pasta begins softening. While pasta cooks, heat 10 tbsp olive oil in a wide pan over medium heat 1 minute.
Bloom
Add sliced garlic and chilli flakes to hot oil, cook 90 seconds until garlic turns pale gold and chilli blooms. Add chopped anchovies, press with wooden spoon 90 seconds until anchovies melt into the oil.
Saute
Add 500g cime di rapa to pasta water after 6 minutes, cook together 4 more minutes until orecchiette is al dente and greens are tender. Reserve 150ml pasta water, drain pasta and greens together.
Finish
Add drained pasta and greens to anchovy oil with 6 tbsp pasta water and 0.5 tsp salt. Toss vigorously over low heat 1–2 minutes until orecchiette glazes and greens coat in oil.
Plate
Divide between two warm wide bowls, scatter toasted breadcrumbs generously over top, drizzle each with 1 tsp grassy olive oil, finish with black pepper, and serve with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.