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Orecchiette with cime di rapa

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  • Orecchiette pasta by Cardone 
  • Cime di rapa by I contadini
  • Salt
  • Red pepper flakes
  • Garlic
  • Coratina Monocultivar extra virgin olive oil by Ciccolella


  • Begin by cooking the orecchiette pasta.
  • Meanwhile, heat 1 tablespoon of Coratina Monocultivar extra virgin olive oil in a large sauté pan
  • Add the garlic and cook a minute
  • Add the remaining 4 tablespoons of Coratina Monocultivar extra virgin olive oil, cime di rapa, salt and red pepper flakes.
  • Cooking, stirring frequently, until the cime di rapa are tender crisp, 3-4 minutes
  • Add the cime di rapa mixture to the drained orecchiette pasta and toss well.
  • Transfer the pasta to a serving bowl or individual bowls

FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.

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