Discover the vibrant flavors of Italy with our delightful Orecchiette with Cime di Rapa Turnip Greens! This rustic dish combines tender orecchiette pasta with the unique, slightly bitter taste of cime di rapa, creating a symphony of flavors that will transport your taste buds straight to the sun-kissed hills of Puglia. Perfect for a quick weeknight dinner or an impressive dish to share with friends, this recipe is not only simple but also incredibly satisfying. Ready to elevate your pasta game? Let’s dive into the details of this Italian classic!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g orecchiette pasta
- 200g cime di rapa, chopped
- 3 cloves garlic, minced
- 4 tablespoons olive oil
- Salt to taste
- Parmesan cheese for serving
Instructions
- Begin by bringing a large pot of salted water to a boil. The water should be generously salted to enhance the flavor of the pasta.
- Once the water is boiling, add the orecchiette pasta. Cook according to package instructions, typically around 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the cime di rapa. Rinse the greens thoroughly under cold water to remove any dirt or grit. Chop them into bite-sized pieces.
- In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
- Once the garlic is ready, add the chopped cime di rapa to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the greens are wilted and tender. If the greens seem dry, you can add a splash of the pasta cooking water to help them cook down.
- When the orecchiette is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained orecchiette to the skillet with the sautéed cime di rapa and garlic. Toss everything together, adding a bit of the reserved pasta water as needed to create a light sauce that coats the pasta.
- Season with salt to taste, and continue to toss until everything is well combined and heated through. If desired, you can add more olive oil for extra richness.
- To serve, divide the orecchiette with cime di rapa among plates. Grate fresh Parmesan cheese on top of each serving for added flavor.
- Enjoy your delicious orecchiette with cime di rapa, a classic Italian dish!
Tips
- Salt Your Water Generously: When boiling the pasta, don’t skimp on the salt! This is your chance to infuse flavor into the pasta itself, so make sure the water tastes like the sea.
- Watch the Garlic: Garlic can burn quickly, so keep an eye on it while sautéing. You want it to be golden and fragrant, not brown and bitter.
- Use Fresh Cime di Rapa: For the best flavor and texture, choose fresh cime di rapa. If you can’t find it, you can substitute with broccoli rabe or even spinach, though the flavor will differ slightly.
- Reserve Pasta Water: Always save a cup of the pasta cooking water before draining. This starchy water is perfect for adjusting the sauce consistency and helps the sauce cling to the pasta.
- Customize Your Dish: Feel free to add a pinch of red pepper flakes for some heat or a squeeze of lemon juice for brightness. This dish is versatile and can be tailored to your taste!
- Serve Immediately: Orecchiette with cime di rapa is best enjoyed fresh. Serve it right after cooking for the best texture and flavor, topped with freshly grated Parmesan cheese.
Nutrition Facts
Calories: 398kcal
Carbohydrates: 56g
Protein: 10g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
