Orecchiette with broccoli rabe and anchovies
A classic dish from Puglia: orecchiette pasta cooked with cime di rapa (broccoli rabe), then sautéed in olive oil with garlic, chili pepper, and anchovies.
Orecchiette with turnip greens is a typical dish from southern Italy, particularly from Puglia. The turnip greens are cooked in the same water as the pasta before being seasoned with anchovies melted in oil.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Total35 min
- DifficultyEasy
- Cooking methodsaucepan
Ingredients
people
- $0.71
- $0.18
- $0.03
Directions
- Clean the sea beans: remove the tough leaves and stems, keeping the flower heads, and make shallow cuts along the base of the thicker stems. ≈ 8 min
- Bring a large pot of water to a boil, season it with salt, and add the sea beans. In the salted water, they will retain their vibrant green color.
- Once the water returns to a boil, add the orecchiette pasta and cook according to the package instructions, along with the vegetables.
- While that’s happening, heat the oil in a large pan with the crushed garlic and, if you like, some chili peppers. Once the garlic is lightly golden, remove the pan from the heat and gently stir in the chopped anchovies.
- Drain the pasta and vegetables, then transfer them to the pan and sauté briefly, gently mixing. Serve immediately.
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