ORECCHIETTE CON CIME DI RAPA authentic recipe from Puglia of turnip pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

Turn on the stove to medium flame.

Add a good amount of extra virgin olive oil to the pan.

Cut 1 clove of garlic into small pieces and add it to the oil.

Add 2 anchovies to the pan and let them melt in the hot olive oil.

Add black olives to the pan and fry them in the olive oil.

Gather 2 spicy chilies from the garden, one yellow and one red, and prepare to use them.

Boil water in a separate pot for the pasta.

Cut the bottom part of the rapini to remove tough stems and wash the leaves carefully.

Add the cleaned rapini leaves to the pan with the garlic and anchovies.

Cover the pan and let the rapini cook for about 3-4 minutes until they shrink in size.

Pour a splash of white wine into the pan with the rapini.

Cook the orecchiette pasta in the boiling water for about 12 minutes, checking for doneness 1 minute before al dente.

Add the orecchiette to the pan with the rapini and mix together for the final minute of cooking.

Season with red salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens