Pasta con Rape e Acciughe: A Southern Italian Delight
Pasta con Rape e Acciughe
Equipment
- Equipment Needed
- Large pot, frying pan, colander, wooden spoon
Ingredients
- Ingredients:
- 350 g pasta short pasta like orecchiette or spaghetti works best
- 200 g cime di rapa broccoli rabe, trimmed and chopped
- 4-6 anchovy fillets either preserved in oil or salt, depending on preference
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves thinly sliced
- 1/2 teaspoon chili flakes optional for heat
- Salt and pepper to taste
- Parmesan or Pecorino cheese grated (optional, for garnish)
Instructions
- Method:
- Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, usually about 10-12 minutes for al dente texture.
- Blanch the Cime di Rapa:
- While the pasta cooks, heat a large pan with some olive oil. Add the garlic slices and chili flakes, sautéing gently until fragrant (about 2-3 minutes). Add the cime di rapa and a pinch of salt. Cook until they soften, about 5-7 minutes. You want them tender but still vibrant in color.
- Anchovy Magic:
- Add the anchovy fillets to the pan. Use a wooden spoon to mash them into the oil and vegetables until they dissolve completely into the sauce. The anchovies will create a savory base for the dish.
- Combine Pasta and Sauce:
- Drain the pasta, reserving about a cup of cooking water. Toss the pasta into the pan with the cime di rapa and anchovy mixture. If the sauce is too thick, add a little pasta cooking water to help coat the pasta.
- Final Touches:
- Adjust seasoning with salt and pepper to taste. If desired, sprinkle with grated Parmesan or Pecorino cheese for a creamy finish.
- Serve and Enjoy:
- Serve the pasta warm, garnished with a little extra cheese or chili flakes for heat. This dish pairs wonderfully with a glass of white wine.
- Variations & Tips:
- If you can’t find cime di rapa, you can substitute it with spinach or kale, although the flavor will be slightly different.
- For a milder taste, you can reduce the number of anchovies or use anchovy paste.
- Feel free to add toasted breadcrumbs on top for a bit of crunch.
- Dietary Substitutions:
- Vegetarian: Skip the anchovies and use olives or capers for a salty, briny flavor.
- Gluten-Free: Use gluten-free pasta varieties.
Pasta con Rape e Acciughe is a wonderfully simple and flavorful dish hailing from Southern Italy, especially popular in regions like Calabria and Sicily. This recipe features the combination of cime di rapa (broccoli rabe) and anchovies, creating a savory and slightly bitter flavor profile that perfectly complements the pasta.
Let me show you how I make this dish, based on my own personal experience. Whether you’re looking to dive into the world of Italian cooking for the first time or are an experienced home chef, this dish is straightforward, quick, and utterly satisfying.
Notes: What to Expect:
The anchovies dissolve into the olive oil and create a rich, umami-packed sauce that coats the pasta beautifully. The cime di rapa adds a slightly bitter, earthy flavor, which balances the richness of the anchovies.
Ingredients:
- 350g pasta (short pasta like orecchiette or spaghetti works best)
- 200g cime di rapa (broccoli rabe), trimmed and chopped
- 4-6 anchovy fillets (either preserved in oil or salt, depending on preference)
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon chili flakes (optional for heat)
- Salt and pepper, to taste
- Parmesan or Pecorino cheese, grated (optional, for garnish)
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Rape e Acciughe now.
Prep Time: 10 minutes
Course: Main Dish
Equipment Needed:
Large pot, frying pan, colander, wooden spoon
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Rape e Acciughe now.
Method:
- Prepare the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, usually about 10-12 minutes for al dente texture. - Blanch the Cime di Rapa:
While the pasta cooks, heat a large pan with some olive oil. Add the garlic slices and chili flakes, sautéing gently until fragrant (about 2-3 minutes). Add the cime di rapa and a pinch of salt. Cook until they soften, about 5-7 minutes. You want them tender but still vibrant in color. - Anchovy Magic:
Add the anchovy fillets to the pan. Use a wooden spoon to mash them into the oil and vegetables until they dissolve completely into the sauce. The anchovies will create a savory base for the dish. - Combine Pasta and Sauce:
Drain the pasta, reserving about a cup of cooking water. Toss the pasta into the pan with the cime di rapa and anchovy mixture. If the sauce is too thick, add a little pasta cooking water to help coat the pasta. - Final Touches:
Adjust seasoning with salt and pepper to taste. If desired, sprinkle with grated Parmesan or Pecorino cheese for a creamy finish. - Serve and Enjoy:
Serve the pasta warm, garnished with a little extra cheese or chili flakes for heat. This dish pairs wonderfully with a glass of white wine.
Variations & Tips:
-
- If you can’t find cime di rapa, you can substitute it with spinach or kale, although the flavor will be slightly different.
- For a milder taste, you can reduce the number of anchovies or use anchovy paste.
- Feel free to add toasted breadcrumbs on top for a bit of crunch.
Dietary Substitutions:
-
- Vegetarian: Skip the anchovies and use olives or capers for a salty, briny flavor.
- Gluten-Free: Use gluten-free pasta varieties.
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Rape e Acciughe now.
Nutritional Information Per Serving:
- Calories: ~400
- Fat: 20g
- Carbohydrates: 40g
- Protein: 12g
- Fiber: 4g
I hope this guide has made preparing Pasta con Rape e Acciughe seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below! I like to hear feedback from a real person like you, so please leave your honest comment.
This dish, rooted in the simplicity of Italian cucina povera (peasant cooking), is a testament to how basic ingredients can come together to create something truly special. Whether you’re enjoying it for a quick dinner or serving it as part of a larger meal, it’s a wonderful addition to any table
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Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
