Pasta orecchiette with broccoli and garlic

Orecchiette with broccoli and garlic is the signature dish of Puglia, typically made with cime di rapa (broccoli rabe) rather than standard broccoli, finished with olive oil, garlic, chilli flakes, and sometimes anchovy. The bitterness of the broccoli rabe is the structural challenge: it amplifies tannin harshly and makes most reds taste rough. The olive oil, garlic, and chilli add savoury depth and warmth, and the anchovy (where used) contributes umami and salinity. The wine must handle the bitterness without adding to it and have enough character to engage the savoury depth.