Orecchiette: Puglia’s Most Iconic Pasta (Plus Two Easy Ways to Enjoy It)

Orecchiette: Puglia’s Most Iconic Pasta (Plus Two Easy Ways to Enjoy It)

If there’s one pasta shape that truly represents Puglia, it’s orecchiette. Small, round, and shaped like little ears, orecchiette are more than just pasta — they’re a symbol of Apulian home cooking, tradition, and simplicity.

In Puglia, this pasta is made to hold flavour. Its slightly rough surface and concave shape are perfect for catching sauces, vegetables, and good olive oil. And there’s one recipe above all others that defines it.

 

The Classic: Orecchiette with Cime di Rape

This is the most iconic pasta dish in Puglia — simple, bold, and deeply rooted in everyday cooking. The bitterness of the greens, the warmth of chilli, and the richness of olive oil are what make it unforgettable.

Ingredients (Serves 2)

• 200 g orecchiette
• 300–350 g cime di rape (turnip tops), cleaned
• 2 cloves garlic, lightly crushed
• 1 small dried chilli or ½ tsp chilli flakes (to taste)
• 4–5 tbsp extra virgin olive oil
• Salt, to taste

 

 

Step-by-Step Method

1. Prepare the cime di rape

Trim off the tougher stems, keeping the tender stalks and leaves. Wash thoroughly, as they often carry soil.

Bring a large pot of well-salted water to the boil. Add the cime di rape and cook for 3–5 minutes, until tender but still vibrant. Using a slotted spoon, lift them out and set aside. Keep the cooking water — you’ll use it for the pasta.

2. Cook the orecchiette

Bring the same pot of water back to a boil and add the orecchiette. Cook according to package instructions until al dente.

Just before draining, reserve about ½ cup of the pasta cooking water.

3. Build the flavour base

While the pasta cooks, heat the extra virgin olive oil in a wide pan over medium-low heat. Add the garlic and chilli and let them gently infuse the oil for about 1 minute. The garlic should soften and release aroma — not brown.

4. Combine the greens

Add the cooked cime di rape to the pan and toss gently in the flavoured oil. Let them warm through for 2–3 minutes, lightly breaking them up with a spoon so they coat evenly in the oil.

5. Bring everything together

Add the drained orecchiette directly to the pan with the greens.
Toss well, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.

Taste and adjust salt. Finish with another drizzle of olive oil — this dish should never be dry.

To Serve

Serve immediately, simply as it is. No cheese is traditionally added — the bitterness of the greens and the olive oil are meant to shine on their own.

 

 

A UK-Friendly Variation (When Cime di Rape Are Hard to Find)

Outside Italy — and especially in the UK — cime di rape can be difficult to source. The good news? You can still enjoy a dish that stays true to the spirit of the original.

Best Substitutes

Choose greens with a slightly bitter edge:

• Tenderstem broccoli
• Broccoli rabe (if available)
• Cavolo nero
• Kale (finely chopped)

How to Adapt the Recipe

Blanch your chosen greens briefly, then sauté them with garlic, chilli, and olive oil just as you would with cime di rape. Toss with orecchiette and finish with more olive oil.

The flavour profile remains comforting and robust — and the orecchiette still do exactly what they’re meant to do: hold onto every bite.

 

Why Orecchiette Work So Well

Unlike long pasta shapes, orecchiette are designed to collect ingredients. Greens, oil, and seasoning settle into their curved centres, making each mouthful balanced and satisfying.

It’s a pasta made for simple recipes — which is exactly why quality matters.

 

Something New: Orecchiette, Reinvented

While orecchiette are traditionally served as a pasta, in Puglia they’re also enjoyed in more playful ways.

Very soon, we’ll be introducing Orecchiette Fritte — a crunchy, novelty snack inspired by Apulian tradition. Lightly fried until golden and crisp, they’re perfect for aperitivo moments, sharing boards, or simply enjoying as a savoury treat.

A familiar shape, enjoyed in a completely new way.

 

 

Final Thoughts

Whether you’re cooking the classic orecchiette with cime di rape, adapting it with UK-friendly greens, or discovering orecchiette in a new crunchy form, this pasta remains a celebration of Apulian creativity and simplicity.

Few ingredients. Honest flavours. Timeless tradition.