Photograph of the finished Cavatelli con cime di rapa

Italy · Mì cavatelli cải rapa

Cavatelli con cime di rapa

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cavatelli noodles Cavatelli noodles 14.1 oz
  • Photograph of Cime di rapa broccoli rabe Cime di rapa broccoli rabe 1.3 lb
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Pecorino cheese Pecorino cheese 3.5 oz
  • Photograph of Bread Bread 3.5 oz

Method

  1. 1 Pick the rapa cabbage, keeping the tender tops and young leaves, and discarding the tough stems.
  2. 2 Boil the Cavatelli pasta, then add the rapa cabbage to the pot during the last 3 minutes to cook them together.
  3. 3 Sauté sliced garlic and dried chilies in olive oil over low heat until the garlic is lightly golden, being careful not to burn it.
  4. 4 Toast breadcrumbs with a little oil until crispy; this is a cheese substitute topping from Southern Italy.
  5. 5 Add the noodles and vegetables to the pan with garlic oil, stir in a little of the broth, then sprinkle with breadcrumbs and Pecorino cheese.

With an appliance

  • Air fryer 28 min

    Replace step 4: mix breadcrumbs with a thin layer of olive oil and bake in an air fryer at 180 degrees for 4 minutes, tossing at the 2nd minute to ensure even browning and crispiness; keep step 5 the same and only sprinkle breadcrumbs after the noodles have been coated with garlic oil.

Start cooking