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orecchiette

Orecchiette con le Cime di Rapa (Orecchiette with Turnip Greens)

In Puglia, this rustic pasta dish is a symbol of tradition. Homemade orecchiette — “little ears” of pasta — are tossed with tender turnip greens, garlic, olive oil, and anchovies for a recipe that’s simple yet full of bold, earthy flavor. Often eaten around the holidays, it captures the essence of southern Italian cooking: humble ingredients elevated through care and tradition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g orecchiette pasta (fresh if possible)
  • 1 large bunch about 1 lb / 450 g cime di rapa (turnip greens)
  • 4 tbsp extra-virgin olive oil
  • 3 cloves garlic thinly sliced
  • 4 anchovy fillets packed in oil
  • ½ tsp red pepper flakes optional, for heat
  • Salt to taste
  • Freshly grated Parmigiano-Reggiano or Pecorino Romano optional, not always traditional

Method
 

Prepare the greens
  1. Trim tough stems from the turnip greens, keeping leaves and tender stalks.
  2. Rinse well and set aside.
Cook the pasta & greens together
  1. Bring a large pot of salted water to a boil.
  2. Add the turnip greens and cook for 5 minutes.
  3. Add the orecchiette to the same pot and cook until al dente (about 10–12 minutes for dried, 5–7 for fresh).
  4. Reserve 1 cup of pasta water, then drain.
Make the sauce
  1. In a large skillet, heat olive oil over medium heat.
  2. Add garlic and anchovies; cook until garlic is fragrant and anchovies melt into the oil.
  3. Add red pepper flakes if using.
Toss everything together
  1. Add drained pasta and greens to the skillet. Toss well to coat, adding a splash of reserved pasta water to loosen if needed.
  2. Taste and adjust seasoning.
Serve
  1. Plate warm, with a drizzle of olive oil and a light sprinkle of grated cheese if desired.

Notes

  • In Puglia, this dish is often served without cheese, letting the bitterness of the greens and the umami of the anchovies shine. But Pecorino is a common addition outside the region.
  •  If you can’t find cime di rapa, use broccoli rabe (rapini), which is similar in flavor.
  • A crisp white wine like Verdeca or a light red like Negroamaro pairs perfectly.