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Orecchiette con Cime di Rapa
Puglia's iconic pasta with turnip tops, anchovies and chilli — bitter, spicy and completely addictive.
Ingredients
Instructions
Boil cime di rapa in salted water 5 minutes, remove with tongs reserving water.
Cook orecchiette in same water until al dente.
Heat olive oil, add garlic and chilli until fragrant.
Add anchovies and melt them completely into the oil.
Add cime di rapa and toss to coat in anchovy oil.
Drain pasta and add to pan with splash of pasta water.
Toss well, scatter toasted breadcrumbs and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
