Orecchiette con Cime di Rapa is a traditional Puglian pasta dish that pairs ear-shaped durum-wheat pasta with slightly bitter broccoli rabe, anchovies, garlic, chili pepper, and extra-virgin olive oil. The pasta and greens are cooked together, then finished in the seasoned oil for a simple, deeply savory dish.
Trim away the tough stems and damaged outer leaves from the broccoli rabe, keeping the tender stems, leaves, and florets.
Wash the broccoli rabe thoroughly under cold running water and drain.
Bring a large pot of water to a boil and season it lightly with salt.
Add the broccoli rabe and cook for 4 to 5 minutes.
Cook the broccoli rabe and orecchiette in the same water so the pasta absorbs the vegetable’s flavor. Use salt sparingly because the anchovies already provide considerable seasoning, and traditionally the dish is served without grated cheese.
Add the orecchiette to the same pot and cook until al dente according to the package directions.
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
Add the garlic, anchovy fillets, and sliced chili pepper.
Cook gently for 2 to 3 minutes, stirring until the anchovies dissolve into the oil. Do not allow the garlic to burn.
Reserve 1 cup of the pasta cooking water, then drain the orecchiette and broccoli rabe together.
Transfer the pasta and greens to the skillet.
Toss over medium heat for 1 to 2 minutes, adding a small amount of reserved cooking water if needed to help the ingredients combine.
Remove the garlic clove, taste, and adjust the salt only if necessary.
Serve immediately with a light drizzle of extra-virgin olive oil.
