Orecchiette with Cime di Rapa

In Bari, women still make orecchiette on their doorsteps every morning. The thumb-dragged shape exists for one reason: to hold the bitter, slightly mustardy cime di rapa. Cook everything in one pot — pasta and greens together — and the bitter water becomes the sauce.

1. 1

   Toast the breadcrumbs

   4 min

   Toast breadcrumbs in olive oil until golden and crisp. Set aside.

2. 2

   Blanch and cook together

   12 min

   Bring salted water to a boil. Add cime di rapa for 3 minutes, then add orecchiette directly. Cook until pasta is al dente.

3. 3

   Build the soffritto

   5 min

   Meanwhile, gently melt garlic, anchovies, and chili in olive oil until anchovies dissolve.

4. 4

   Combine

   3 min

   Drain pasta and greens (save a mug of water). Toss in skillet with anchovy oil, adding pasta water as needed. Finish with toasted crumbs.