A Real Taste of Puglia: Orecchiette e Cime di Rapa🥦🇮🇹 #pasta #italianfood #shorts

A traditional Italian pasta dish from Puglia and one of the most recognizable Pugliese pasta recipes. This authentic recipe is made the classic way, exactly how I remember it on my last trip to Puglia🇮🇹

“Cime” means the tops: leaves, buds, and tender stems… not the thick stalks.

Do you use just the tops, or do you add the stalks? Let me know!👇

Ingredients:
2 bundles broccoli rabe (cime di rapa)
1 lb fresh orecchiette
2 garlic cloves, finely chopped
1 chili pepper, finely chopped (to taste)
2 anchovy fillets
Extra virgin olive oil
Salt & black pepper, to taste
Toasted breadcrumbs (for serving)

Instructions:
1. Trim away the thick stems, keeping only the leaves, buds, and thin stems.
2. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 10 minutes.
3. Add the orecchiette to the same pot and cook until al dente.
4. Heat a generous amount of olive oil in a wide pan over low heat. Add garlic, chili, and anchovies and let the anchovies melt.
5. Add pasta and broccoli rabe with a splash of pasta water and toss for 30 seconds.
6. Season with salt and pepper and finish with toasted breadcrumbs.

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