Orecchiette with Rape / Orecchiette con Cime di Rapa


  • 1 pound orecchiette
  • 1 pound broccoli rabe
  • 1/2 cup , or more to taste, Filippo Berio extra-virgin olive oil
  • 1 large clove garlic, minced
  • Salt and pepper to taste
  • Grated Pecorino cheese for sprinkling
  • Optional ingredients:
  • 1/2 cup Gaeta olives, chopped
  • 3 tomashed anchovies


  1. Cook the broccoli rape in abundant salted water in a large pasta pot, uncovered. Use a slotted spoon or sieve to scoop the rape out of the water drain it into a bowl of ice water to stop the cooking process. Drain thoroughly and set aside.
  2. Cook the orecchiette in the same pot and drain. Return the empty pasta pot to the heat. Pour in 1/2 cup olive oil; heat and stir in the minced garlic. If you are adding the optional ingredients, add them to the pot now. Cook over medium heat for 1 minute. Stir in the rape and pasta, and mix well. Add more oil if the mixture seems dry. Salt and pepper to taste.
  3. Pour onto a serving platter and serve immediately with grated Pecorino for sprinkling over the top.

This recipe was featured on Season 6 - Episode 601.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.