Orecchiette with Rapini, Local Recipe in Puglia, Italy

A regional recipe from Puglia, this dish uses the hand-made orecchiette pasta, which means "little ears". While you're in Puglia you can see women making these little saucer-shaped pasta nubs, especially in Bari where you'll find the Orecchiette Quarter. This delicious dish can be made quickly, and can be prepared vegetarian or with the addition of a little sausage for more more flavor.

Orecchiette con cime di rapa (Rapini greens)

Serves 4-6

500g orecchiette pasta (preferably an artisanal brand)

2 bunches rapini, washed and trimmed

2 tbsp olive oil

50 ml water

2 garlic cloves, peeled and sliced

2 tbsp fine breadcrumbs

salt and peperoncino to taste

Prepare pasta according to package directions.

While pasta is cooking heat 1 tbsp olive oil in a pan over medium heat. Add garlic and pepperoncino and saute until you smell the aroma of the garlic (this should take no more than a minute). Add rapini and 50 ml of water and cook until tender and the water has evaporated.

Place the rapini in a bowl and return the pan to medium heat. Add the second tablespoon of olive oil and the breadcrumbs; saute for a minute or two until lightly toasted.

Drain the orecchiette and toss with the rapini and pour the olive oil and breadcrumb mixture over the top and toss again.

Variation: If you prefer milder greens, skip this step and add the rapini to the pasta water while the pasta is cooking, approximately halfway through the cooking time. Saute the garlic with the pepperoncino and then add the breadcrumbs to the pan and toss with the drained pasta and rapini when cooked.

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