Orecchiette with broccoli rabe is a classic dish of Apulian cuisine, a simple yet flavorful dish loved by generations. The combination of fresh pasta and the creamy, flavorful sauce of broccoli rabe, enriched with the aroma of garlic, chili pepper, and anchovy, creates a perfect balance of taste.
This recipe holds a special value for me: my mother, originally from Apulia, always told me how it was a symbolic dish of her childhood, prepared at large family gatherings. Although she initially didn’t know how to make orecchiette by hand, over time she learned, following traditions and learning from each attempt. Today, every time I prepare this dish, I feel like I am carrying forward a small part of our family history.
If you’ve never tried making orecchiette at home, it could be the perfect opportunity to challenge yourself! But if you prefer a quicker version, you can always use the fresh ones bought from your trusted pasta maker. Let’s see together how to prepare this extraordinary dish.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz orecchiette (fresh)
- broccoli rabe (or the leaves)
- chili pepper
- anchovies in oil
- extra virgin olive oil
- garlic
- to taste salt
Preparation
Bring a pot of salted water to a boil and immerse the well-washed and chopped broccoli rabe. Blanch them for a few minutes until they are tender. Drain them with a slotted spoon and set aside, reserving the cooking water.
In a large pan, heat the extra virgin olive oil and fry the whole garlic clove with the chili pepper. Once golden, remove the garlic and chili pepper and add the anchovy fillets, crushing them with a wooden spoon until they completely dissolve.
In the same cooking water of the broccoli rabe, pour in the orecchiette and cook them until al dente.
Drain the orecchiette and transfer them directly to the pan with the sauce. Add the broccoli rabe and mix well to flavor everything. If necessary, add a ladle of cooking water to make the sauce creamier.
Serve the orecchiette with broccoli rabe hot, finishing with a drizzle of raw extra virgin olive oil.
Tips
For a more intense flavor, you can add some grated pecorino cheese before serving.
If you don’t like anchovies, you can omit them and add a pinch of toasted breadcrumbs for a crispy texture.
Homemade orecchiette make the recipe even more special. If you want to try making them, I recommend following my guide on homemade orecchiette.
FAQ – Orecchiette with Broccoli Rabe
Can I use dried orecchiette?
Yes, but the result will be slightly different. I recommend using fresh orecchiette, which hold the sauce better.
Can I substitute the broccoli rabe?
If you can’t find them, you can use friarielli or broccolini, although the taste will be slightly different.
Can I store orecchiette with broccoli rabe?
Yes, you can store them in the refrigerator for a day, but the dish is best when freshly made.
