Cime Di Rapa Con Orecchiette | A Favourite Pasta Dish from Puglia

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Pick the tips of the cime di rapa and trim the big leaves that are tough.

Cut the cime di rapa in half and chop them small.

Boil water in a pot and add salt and a few drops of oil to prevent sticking.

Once the water is boiling, add the orecchiette and cook for half the time indicated on the package.

After some time, add the cime di rapa to the pot with the orecchiette to cook together.

In a skillet, heat extra virgin olive oil and add minced garlic, cooking until fragrant.

Squash the garlic in the oil but do not let it brown too much.

Once the pasta and cime di rapa are cooked, drain them, reserving some of the cooking water.

Add the drained pasta and cime di rapa back to the pot with the garlic oil.

Mix in some of the reserved cooking water, a bit of cheese, and red pepper flakes, and stir everything together.

Taste and adjust seasoning, adding more olive oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens