A humble yet rich Puglian dish, orecchiette pasta perfectly complemented by savory broccoli rabe.
Did you know?
Orecchiette means 'little ears' in Italian, which is a reference to the shape of the pasta that is said to resemble a small ear.
Nestled in the heart of Italy's Southern region, Puglia offers an exceptional culinary tradition that is as humble in its roots as it is rich in flavors. Among the jewels of Puglian cuisine is Orecchiette alla Pugliese, a rustic dish that showcases the simplicity and elegance of Italian cooking. These 'little ears' of pasta, characteristic of Puglia, are paired perfectly with the slightly bitter, yet irresistibly savory cime di rapa (broccoli rabe).
Legend has it that orecchiette pasta dates back several centuries, crafted by adept hands of the local women, the 'massaie', who used their thumbs to create the dish's signature shape. A perfect meal to transport you to the olive groves and azure coastlines of Puglia, this dish pairs beautifully with a glass of robust Primitivo wine.
Ingredients
Craft this authentic Puglian dish with a harmonious blend of the following ingredients, each carrying a slice of Italy in its essence.
The cime di rapa (broccoli rabe) is a beloved Mediterranean green, often overlooked outside of Italy. Its slightly peppery taste marries well with the creamy texture of the orecchiette pasta.
- 400g orecchiette pasta
- 600g cime di rapa (broccoli rabe), trimmed and chopped
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely sliced
- 1 red chili pepper, deseeded and sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- 80g grated Pecorino cheese (or Parmesan as a substitute)
Steps
Follow these steps to recreate a Puglian classic in your own kitchen, where the act of cooking becomes an art form unto itself.
- Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente.
- Approximately 5 minutes before the pasta is done, add the cime di rapa to the pot. Cook together with the pasta until both are tender.
- While pasta and cime di rapa are cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and chili pepper and sauté until the garlic is golden, about 2 minutes, stirring frequently to avoid burning.
- Drain the pasta and cime di rapa, reserving some of the cooking water, and transfer them to the skillet with the oil, garlic, and chili. Toss everything together over medium heat for a couple of minutes, adding a splash of the pasta water to create a light sauce.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, sprinkled with grated Pecorino cheese.
Add some extra love
For the best flavor, try using orecchiette pasta made from durum wheat semolina, which holds onto the sauce beautifully.
Recipe Remix:
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