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Pasta con Cime di Rapa Pasta con Cime di Rapa#patrimoniounesco #pastaconcimedirapa #loveculture #lovecucina #puglianelcuore #vivalacucinaitaliana#cimedirapa #pastaconcimedirapa #tradizioniculinarie #italiantradition #cookpic #piattisemplici #ig_cooking #yumifoods #eatinghealthy #dishideas #ricettehealthy #ig_italiancook #pappabuona #panciamiafatticapanna #foodphotografy #healthyhealthy #cleaneatingideas #italiancooking #cookingpassion #eatinggood #mealideas #lovecooking #cookingathome #cucinaitaliana #piattiitaliani #italianblogger #italianinfluencer #influenceritalia #italianblog #italianbloggergirl Pasta con Cime di Rapa: A Step-by-Step Guide

Pasta con Cime di Rapa

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Colander
  • Wooden spoon or spatula
  • Knife and cutting board

Ingredients
  

  • Ingredients
  • For the Pasta:
  • 400 g 14 oz orecchiette or your choice of pasta
  • 500 g 1 lb cime di rapa, trimmed and chopped
  • 4 tablespoons olive oil
  • 2-3 cloves garlic minced
  • 1 teaspoon red pepper flakes adjust to taste
  • Salt and pepper to taste
  • Grated Parmigiano-Reggiano cheese for serving
  • Optional Add-ins:
  • 100 g 3.5 oz anchovies, rinsed and chopped (for added flavor)
  • Zest of 1 lemon for brightness

Instructions
 

  • Method
  • Prepare the Cime di Rapa:
  • Bring a large pot of salted water to a boil. Add the cime di rapa and blanch for about 2-3 minutes until tender but still bright green. Using a slotted spoon, transfer them to a colander and set aside. Reserve the blanching water for cooking the pasta.
  • Cook the Pasta:
  • In the same pot of boiling water, add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
  • Sauté the Aromatics:
  • In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
  • Combine Ingredients:
  • Add the blanched cime di rapa to the skillet, stirring to combine. If using anchovies, add them now and cook until they dissolve into the oil. Season with salt and pepper to taste.
  • Finish the Pasta:
  • Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, gradually add reserved pasta water, a little at a time, until you reach your desired consistency.
  • Serve:
  • Plate the pasta and finish with a sprinkle of lemon zest and grated Parmigiano-Reggiano cheese. Enjoy while hot!
  • Variations
  • Vegetarian: Omit the anchovies for a vegetarian option.
  • Gluten-Free: Substitute regular pasta with gluten-free pasta.
  • Vegan: Replace cheese with nutritional yeast and use olive oil for sautéing.