When I think of Orechiette, I think of them with this sauce. Cima di Rapa is a healthy and delicious kale-like vegetable and it’s not too heavy in flavor but just enough to give your meal the green kick it needs. This sauce would also go well with some sort of sausage in it but I decided to keep it vegetarian.
- 800 g Cima di rapa
- 600g Orecchiette pasta
- 10 anchovies
- 20 cherry tomatoes, halfed
- 2 red chilis, if you like it hot
- 4 garlic cloves, minced
- 150 ml olive oil
How to make Orechiette con Cima di Rapa
Cut away the lowest, toughest parts of the Cima di Rapa, cut the rest, including the flower attachments and leaves, into pieces.
Drain and chop the anchovies. Halve chillies lengthwise, remove seeds and chop. In a frying pan cook anchovies, chilli and garlic in oil for about 5 minutes. Then put in cherry tomatoes and cook for another 10 minutes.
At the same time, cook the pasta “al dente” in salted water. 3 minutes before the end of the cooking time, add the Cima di Rapa and cook it. Drain the pasta and cabbage, add to the sauce in the frying pan, mix and pour the rest of the olive oil and the parmesan over it.