The Neapolitan orecchiette with broccoli rabe and tuna is a truly delicious and rich first course.
Very simple and quick to prepare, it’s within everyone’s reach.
Prepared with high-quality Italian ingredients from the company Sotreitaly.org. All products focus on sustainability and social responsibility.
The made in Italy is also essential to support our country, as well as being a synonym of quality and uniqueness.
The delicious broccoli rabe and hazelnut cream is a property confiscated from the mafia and produced in a farm located on the outskirts of Naples. A typical Neapolitan product with a Mediterranean and slightly bitter taste that combined with the buttery and rich flavor of hazelnuts becomes a delicious and delicate cream.
Meanwhile, the orecchiette are made with a dough of durum wheat semolina and water, artisanal and bronze-drawn.
The tuna comes from the Cilento sea, it’s a light tuna, more flavorful and tender than red tuna.
A first course to enjoy any day of the week, at lunch with family or friends.
I also recommend
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing orecchiette with broccoli rabe and tuna
- 14 oz orecchiette
- 1 package broccoli rabe and hazelnuts
- 1 package light tuna
- 3 cloves garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Pot
- 1 Pan
- 1 Wooden Spoon
- 1 Colander
Steps for preparing orecchiette with broccoli rabe and tuna
To prepare the delicious orecchiette with broccoli rabe and tuna, start by placing a pot on the stove with plenty of water where we will cook the Neapolitan orecchiette, respecting the cooking minutes indicated on the package.
Meanwhile, in a pan, pour the extra virgin olive oil and heat. Then add the garlic cloves and let them brown over low heat. Once browned, remove them and add the broccoli rabe and hazelnut cream and heat for a few minutes.
Once the orecchiette are cooked, drain them with a colander and add them to the broccoli rabe and hazelnut cream sauce, mixing well with a wooden spoon.
Finally, season with the delicious light tuna and a drizzle of extra virgin olive oil and… serve hot… enjoy!
The ingredients I used to create the recipe can be found HERE.
Tips and Notes
The orecchiette with broccoli rabe and tuna can be stored fresh and sealed in a cool, dry place, or cooked in the fridge for two days. Before serving, I recommend heating in a pan with a little water.
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