Orecchiette with Broccoli Rabe (Orecchiette alla Barese)
Orecchiette alla barese Say it: oh-rek-KYET-teh al-lah bah-REH-zeh
Orecchiette alla barese is Bari’s beloved pasta: little ear-shaped orecchiette tossed with bitter broccoli rabe, garlic, anchovy, chili and plenty of olive oil. It is a weeknight staple in Puglia and a signature of Bari’s old town, where the pasta is often made by hand. The greens soften into a savory, slightly bitter sauce that clings to each ear, while anchovy adds depth without overpowering. A scattering of toasted breadcrumbs gives a crisp, rustic finish.
Orecchiette with Broccoli Rabe (Orecchiette alla Barese)
Orecchiette alla barese
Pronounced oh-rek-KYET-teh al-lah bah-REH-zeh
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pasta
To finish
Method
Bring a large pot of water to a rolling boil and stir in 1 tablespoon (18 g) salt. Add the broccoli rabe and blanch until bright green and the stems are just tender, 2 to 3 minutes. Lift it out with tongs into a colander, leaving the water in the pot.
Return the water to a boil, add the orecchiette and cook until al dente, 10 to 12 minutes or according to the package. Before draining, scoop out 1 cup (240 ml) pasta water; drain the pasta.
While the pasta cooks, toast the breadcrumbs in a dry wide skillet over medium heat, stirring often, until golden brown and crisp, 3 to 4 minutes. Tip into a small bowl.
Wipe the skillet, add the olive oil and set over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant and pale gold, 1 to 2 minutes. Add the anchovies and mash them into the oil with a wooden spoon until they dissolve, about 1 minute.
Add the blanched broccoli rabe and 1/4 cup (60 ml) of the reserved pasta water. Toss over medium heat until the greens are tender and the sauce looks glossy, 3 to 4 minutes; season with black pepper and a little salt if needed.
Add the drained orecchiette and toss vigorously over medium heat, adding more pasta water a splash at a time, until every ear is coated and the sauce clings, 1 to 2 minutes. Taste and adjust salt and red pepper flakes.
Divide among warm bowls, scatter the toasted breadcrumbs over the top and serve immediately.
Regional variants
In some Bari kitchens the breadcrumbs are left out and the pasta is finished with a thread of raw olive oil; a handful of halved cherry tomatoes can also be added with the greens for a brighter sauce.
Cook's notes
- Reserved pasta water is essential: its starch helps the olive oil, anchovy and greens cling to the orecchiette.
- Broccoli rabe is pleasantly bitter; if you prefer it milder, blanch it 1 minute longer and trim more of the thick stems.
- Use the widest skillet you have so the pasta and greens toss easily without steaming.
Serve with
A light Puglian white wine or a young red; crusty bread for mopping the oil.
Make ahead and storage
The blanched greens and garlic-anchovy oil can be refrigerated separately for up to 2 days and reheated with a splash of water; the finished pasta is best eaten at once.
