Italian Orecchiette with Cime di Rapa (Turnip Tops Pasta)

Name: Italian Orecchiette with Cime di Rapa (Turnip Tops Pasta)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g Orecchiette pasta; 800 g Cime di rapa (turnip tops); 4 cloves Garlic, thinly sliced; 0.5 tsp Dried chili flakes (to taste); 60 ml Extra virgin olive oil; null to taste Salt; 2 tbsp Toasted breadcrumbs (optional)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

This Italian Orecchiette with Cime di Rapa is a classic Southern Italian pasta dish, originating from the Puglia region. It's a simple yet incredibly flavorful meal that combines the slightly bitter taste of fresh turnip tops with the pungent aroma of garlic and a hint of chili. The small 'ear-shaped' orecchiette pasta perfectly captures the sauce, ensuring an authentic taste experience in every bite. It's an ideal choice for a quick yet satisfying dinner.

ingredients

4 Servings

400 g Orecchiette pasta800 g Cime di rapa (turnip tops)4 cloves Garlic, thinly sliced0.5 tsp Dried chili flakes (to taste)60 ml Extra virgin olive oil0 to taste Salt2 tbsp Toasted breadcrumbs (optional)

Steps

Prepare Cime di Rapa

Clean the cime di rapa: trim off any thick stems and yellowed leaves. Wash thoroughly. Bring a large pot of salted water to a boil, then add the cime di rapa and cook for 5-7 minutes until tender but still vibrant green. Drain, reserving the cooking water for the pasta.

Cook Pasta & Make Sauce

In the same pot of reserved water, cook the orecchiette pasta according to package directions until al dente. Meanwhile, heat 4 tbsp of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and chili flakes, sautéing for 1-2 minutes until fragrant but not browned. If using anchovies, add them now and let them dissolve in the oil.

Combine & Serve

Add the cooked cime di rapa to the garlic-chili oil in the skillet and sauté for 2-3 minutes. When the pasta is almost ready, drain it (reserving about 1 cup of pasta water) and add it directly to the skillet with the cime di rapa. Toss everything together thoroughly. Add a splash of reserved pasta water if needed to create a creamy sauce. Season with salt to taste. Serve immediately, optionally garnished with toasted breadcrumbs.

Extra Tips

► Don't overcook the cime di rapa; it should retain a slight bite and its vibrant green color.

► Always reserve some pasta cooking water; it's key to emulsifying the sauce and making it silky.

► For an extra layer of savory flavor, you can add 2-3 anchovy fillets to the pan with the garlic.

Nutrition

	Per 100g	Per Serving 320g
Calories	180 kcal	576 kcal
Protein	7g	22.4g
Fat	6g	19.2g
Carbohydrate	25g	80g
Fiber	4g	12.8g
Sugar	2g	6.4g