This orecchiette with broccoli rabe, also known as rapini, is one of the signature pasta dishes of Apulian cuisine. It uses simple, mainly pantry-stable ingredients while being full of flavor and taking just 30 minutes to make!
It's like so many other traditional Italian pasta dishes that make simple ingredients so surprisingly tasty!

What is Broccoli Rabe? (cime di rapa)
In Italy, broccoli rabe has different names. In Naples, it is called ‘friarelli. Romans call it broccoletti and in Puglia it's cime di rapa. I wasn’t familiar with these wonderful greens until I came to Italy. Although called broccoli rabe in English, these greens aren’t related to broccoli.
Yes, they have little florets which look like broccoli. But, in fact, are not! Broccoli rabe is related to turnip greens. However, it’s not the same, despite the fact that if you ask Google to translate ‘cime di rapa’, it will give you back turnip tops! (These greens are also called rapini in English).
History
The simplest way this pasta with broccoli rabe is eaten involves just boiling the pasta and greens together and then dressing them with extra virgin olive oil, grated cheese and pepper. Some people don’t boil the pasta and greens together. They boil the pasta in the water in which the broccoli rabe was first cooked.
In the past, the poorer people didn’t use olive oil, as this was reserved for the rich. Instead, they fried the orecchiette with broccoli rabe in lard before eating it.
The recipe I followed is probably the most popular today. It requires a little more work and a couple more ingredients but is still super simple.
I cooked the broccoli rabe and orecchiette together, starting with the greens and then I added the pasta a bit later. Fresh pasta requires less cooking. If you are using dried pasta you can cook it with the vegetables at the same time.
While the pasta and greens were cooking, I fried the garlic, anchovies and peperoncino flakes in extra virgin olive oil (you can also use fresh peperoncino. Then, all you need to do is drain the pasta, add it to the pan with the garlic etc and add grated cheese or toasted breadcrumbs before serving.
Ingredients
- Pasta: Orecchiette is the traditional pasta served with broccoli rabe in Puglia. Orecchiette means "‘little ears" and its shape helps catch the cooked broccoli rabe and fried breadcrumbs. You can use both fresh or dried orecchiette or if unavailable, you can also use cavatelli or penne.
- Broccoli Rabe: When buying broccoli rabe, look for vibrant green leaves free of yellowing or brown spots. The stems should also be nice and firm.
- Anchovy Fillets: They add a rich, umami depth, which makes this dish stand out. Use salted or preserved in oil for the best flavor. Salted anchovies need to be rinsed well before use.
- Garlic Cloves: I recommend only using fresh garlic cloves for this pasta with broccoli rabe. Garlic powder and jarred garlic will not give you this recipe's unique flavor.
- Extra Virgin Olive Oil: Since we are cooking the extra virgin olive oil only on low heat, you can use a good quality one as much of the original flavor will be retained.
- Dried Peperoncino Flakes: These chilis add a gentle kick and flavor to the dish. If unavailable, red pepper flakes or fresh peperoncini can be used. Just make sure to adjust for your heat preference.
- Breadcrumbs: You can either make freshly made breadcrumbs from stale bread like I did or use store-bought breadcrumbs.
Step by Step Instructions
1) To prepare the homemade breadcrumbs, take stale country bread and blend it into crumbs using a food processor. In a small saute pan, heat two tablespoons of extra virgin olive oil. Once hot fry the breadcrumbs with the whole garlic cloves until golden and set aside.
2) Clean the broccoli rabe by removing the hardest and thickest stems and the larger leaves (you can keep the flowers). Break the greens into pieces and wash well.
3) In a large pot of salted water, boil both the broccoli rabe and orecchiette together until the pasta is al dente. Drain the water.
Note: If you're using fresh orecchiette, allow the broccoli rabe to cook for 5 minutes first before adding the pasta.
4) In a separate frying pan or skillet, add four tablespoons of extra virgin olive oil over low heat. Add in the chopped garlic, dried peperoncino flakes, and anchovy fillets.
5) Continuously stir until the anchovies dissolve into the mixture, ensuring the heat remains low to prevent burning.
6) Transfer the drained orecchiette and broccoli rabe to the skillet containing the olive oil, garlic, and peperoncino mixture. Stir well until well combined.
7) Serve hot with a sprinkle of the homemade breadcrumbs.
Storage and Leftovers
If you find yourself with leftovers, let the pasta cool down to room temperature. Once cooled, transfer it to an airtight container, then store it in the refrigerator and consume it within 2-3 days.
Reheating in the Microwave: For a quick reheat, you can use the microwave. Place the pasta in a microwave-safe bowl and reheat for 2 minutes and mix, then continue to heat in 30-60 second bursts until hot throughout.
Reheating with the Oven: My favorite way is to reheat this recipe in a baking dish with some cherry tomatoes, grated cheese, and a few additional anchovies across the top. Bake in a preheated oven at 350°F (175°C) until the cheese is melted and the dish is heated throughout.
FAQs
If you're looking to mix things up with the orecchiette with broccoli rabe, grated pecorino and hard sheeps ricotta both work great! Both cheeses perfectly complement the bold flavors of this classic dish.
Broccoli rabe can be hard to source, depending on the location. The primary season to buy it is between spring and fall. However, some groceries may have it year-round. Just make sure to look for good quality broccoli rabe if available, which means it will have vibrant green leaves without yellowing and firm stems.
In Puglia, where this recipe for orecchiette with broccoli rabe comes from, these greens are also cooked in a pan in water or steamed like spinach and then fried in olive oil with garlic and served as a side dish or on bread.
More Recipes You May Like:
- Authentic Italian Braciole with Orecchiette
- Baked Orecchiette with Lamb
- Orecchiette with Meatballs
- Orecchiette with Romanesco Broccoli
- Orecchiette with Nduja and Eggplant
- Roasted Cherry Tomato Orecchiette
If you make this orecchiette with broccoli rabe recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Buon appetite!
Pin for Later:
If you are interested in learning how to make other homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome!
Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?
Helen at the Lazy Gastronome says
Orecchiette is my favorite pasta!! And this dish tastes as wonderful as it looks. It's rich and fresh and simple. And really simple to make!
Sara Welch says
This was such an unexpected and unique recipe that does not disappoint! Was easy, quick and delicious; definitely, a new favorite recipe!
Alexandra says
The best pasta dishes are the most simple, and this delicious Orecchiette with Broccoli Rabe is no exception. My favourite pasta and one of my favourite greens come together for such a tasty dish. I love mine with a little extra peperoncino 🙂
Andréa says
This orecchiette with broccoli rape got so much flavor. Loved the breadcrumbs which gave it such a delicious bite.
Hayley Dhanecha says
Loving this simple and easy pasta dish, that is also so flavourful too. Thanks for the recipe
Dee says
Such a flavorful pasta with just a handful of ingredients. Yum!
Carrie Robinson says
I just love how simple, yet flavorful this pasta dish is! 🙂 Broccoli rabe is one of my favorites. Can't wait to make this soon!
Lauren Vavala Harris says
I just love simple recipes like this pasta. It was so easy to make and has great flavor. I could see making this often, especially on busy nights!
Yu says
This is the first time I have tried this recipe, I love the delightful contrast of textures and flavors! Thank you for sharing this recipe.
Giangi Townsend says
We all are in love with this beautiful dish of orecchiette and rapini. We first had it when in Italy last summer, and when I found your recipe, I was in heaven. Perfection! Easy to prepare and so delicious. We were making it again this week for the book club dinner.
Thank you for the recipe.
Elaine says
I love everything about this recipe. It has one of my favorite type of pasta and I adore Broccolini!! I can't wait to make it.
Chezz says
I was looking for a recipe with rapini and anchovy, and you got it, thanks! I didn't have orecchiette so used penne, which was fine, But I will look for orecchiette for next time.
The change I made is NOT pre-boiling the rapini. I know other authentic Italian recipes and cooks do say to boil it. Not doubting you! But I love the full flavor of this wonderful vegetable, and don't like to tame it. Just saute it with the garlic and anchovy, about 5 min, then add a couple ladelsful of pasta water and cook another 5 min or so.
Dianne Colecchi says
Very good dish!!
Amanda Wren-Grimwood says
That broccoli rabe looks delicious but I've not seen it in France yet. This recipe looks so simple and delicious with the anchovies too!
admin says
Thanks so much Amanda! Yes broccoli rabe is really delish. I love using it with pasta and just eating it as a side dish! I hope you'll be able to find it and give this recipe a try! Salute da Verona Jacqui.
Ramona says
Such a great recipe this is Jacqui- I must make this straight away. I love all the ingredients in this recipe and I definitely don’t make orecchiette often enough. Lovely recipe xx
admin says
Grazie cara Ramona! Yes I agree this is a great recipe! So simple, yet full of flavour! I'm thrilled you like it! Love from Verona. Jacqui
Brian Jones says
Starting sauces off with 'melting' anchovies adds so much more to a recipe than the mind would imagine, this looks delightful!
admin says
Thanks so much Brian! Yes those anchovies make a world of difference! Greetings from Verona! Jacqui
Evelyn says
Looks delicious. Never had before but can’t wait to try. Thank you for sharing.
admin says
Hi Evelyn, I'm happy you like this recipe and I'm sure you'll enjoy eating it too! Do let me know how it turns out when you make it! All the best from Verona! Jacqui