Orecchiette with Greens and Anchovies

Name: Orecchiette with Greens and Anchovies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 400g swiss chard or cime di rapa; 500g orecchiette; 4 tbsp olive oil, plus extra to serve; 2s garlic clove, peeled and finely sliced; 1 small dried chili, finely chopped; 5 anchovies in oil, drained; 1/2 cup parmesan, grated, to serve

4 steps

Prep:15minCook:15min

This classic, simple pasta dish from Puglia has so much flavour. Put it at the top of your must-try list if you ever visit the region. You can use swiss chard instead of the cime di rapa, but the latter’s turnip-like flavour is unbeatable and well worth seeking out, and not just for the sake of authenticity. Only serves 4 as a starter, not the sole meal.

Updated at: Thu, 17 Aug 2023 02:47:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories601.7 kcal (30%)

Total Fat19.3 g (28%)

Carbs93.9 g (36%)

Sugars3.3 g (4%)

Protein18.4 g (37%)

Sodium318.3 mg (16%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gswiss chard

or cime di rapa

500gorecchiette

4 Tbspolive oil

plus extra to serve

2garlic clove

peeled and finely sliced

1dried chili

small, finely chopped

5anchovies in oil

drained

½ cupparmesan

grated, to serve

Instructions

Step 1

If you’re using cime di rapa, trim it so you’re left with the leaves and the middle stem, which looks like a broccoli floret, and discard the tough leaf stems. If you’re using chard, wash it, then strip off the green leaves and cut into 2cm slices; cut the stems into 1cm matchsticks across the stem.

Step 2

Bring a large pan of salted water to a boil and add the orecchiette. If you’re using cime di rapa, add that now and boil for 10–12 minutes, until the pasta is al dente. If you’re using chard, add the stalks to the boiling water with the pasta, cook for about five minutes, then add the green leaves. Cook for another seven minutes, until the pasta is al dente (the greens will add a flavour to the pasta as they cook together).

Step 3

Meanwhile, heat the oil in a large, nonstick frying pan on a medium heat. Once hot, add the garlic, chilli and anchovies, and cook very gently for three minutes, until the anchovies melt and the garlic softens but does not colour, then turn off the heat and set to one side.

Step 4

When the pasta is cooked, use a slotted spoon or spider to transfer the pasta and the greens to the anchovy pan, and set it over a high heat. Add a ladleful of the pasta cooking water and toss and mix everything together for a further two to three minutes, until the veg has broken up and the pasta is coated in sauce. Check the seasoning, then serve in warmed bowls topped with a drizzle of olive oil and some grated parmesan or, even better, ricotta salata.