Orecchiette Con Cime Di Rapa: The Real OG Pasta With Rapini

Orecchiette with rapini is one of those classic Southern Italian dishes - in more ways than one. Classic because it's very common in this part of Italy, and has been for generations. But also because, despite its simplicity (just two main ingredients), every chef and home cook makes it differently. And of course everyone thinks their version is the best, the secret recipe, the OG, etc. 

Of all the versions I've tried, this one's my favourite, and it's probably closest to the way people prepared it many years ago: in one big pot, over hot coals. And because cheese was a luxury most people couldn't afford in those days, it uses the old trick of finishing the pasta with toasted breadcrumbs instead of grated Parmigiano-Reggiano or Pecorino. 

If you visit Puglia - especially the city of Bari, where they say orecchiette come from - it's best not to ask for cheese when you order this dish. At the very least, you'll be judged silently, with a little sigh, as an americano. Lucky for you, we're not so strict here at Cucinato when we make orecchiette during our cooking classes: if you want cheese, we won't shame you or say no, but we do encourage you to try it without cheese first. You just might find the local baresi are right - you really don't need it! 

Here's our version of the OG recipe - demonstrated perfectly in a video we made some years ago with our friend and former partner, and an OG barese himself, Massimo Bruno. Enjoy! 

Ingredients 

• 1 package of artisanal dried orecchiette (450-500 g)*
• 1 medium bunch of rapini 
• 1 cup breadcrumbs 
• 3-4 preserved anchovies 
• 2-3 cloves of garlic 
• A few pinches of hot pepper flakes 
• Sea salt QB
• Extra virgin olive oil QB 

Instructions 

1. Bring a big pot of water to a boil.
2. While you are waiting, cut off the hard ends of the rapini stalks, then slice them crosswise,  about 2 inches apart (don't worry about being to precise)  
3. When the water is boiling, add a few generous pinches of salt. Then toss in the rapini and the pasta.** 
4. Cook as long until the pasta is just al dente, typically about 10 minutes
5. While the pasta and are cooking, add your breadcrumbs to skillet and drizzle with olive oil. Turn the heat to medium and toast the breadcrumbs, stirring consistently so they don't burn. 
6. After a few minutes they will be golden coloured; remove them from the heat and set them aside. 
7. Put the pan back on the stove and add a very healthy splash of olive oil.
8. As soon as the oil is hot, add the anchovies and let them cook for a few minutes, stirring and pressing them into the pan - they will strart to dissolve into the oil.  
9. Add the garlic and pepper flakes and cook a few more minutes, being careful not to burn the garlic. 
10. With a slotted spoon, start scooping the rapini and pasta into the pan. Add a litte of the pasta water as well, just a few tablespoons to start. 
11. Keep mixing slowly till the ingredients are well combined and the water has reduced - you want a creamy texture, the rapini clinging to the pasta 
12. Before serving, turn off the heat and coat the pasta generously with the toasted breadcrumbs. 
13. Scoop into bowls and enjoy ... and remember, try it first before reaching for the Parmigiano!

Notes 

* Or 700 g fresh pasta.
** If you are using fresh pasta, you want to cook the rapini at least 5 minutes before adding the pasta.