Orecchiette with broccoli, anchovies, and sun-dried tomatoes
- Energy Kcal 512
- Carbohydrates g 78.5
- of which sugars g 7.2
- Protein g 22.9
- Fats g 11.8
- of which saturated fat g 2.29
- Fiber g 7
- Cholesterol mg 34
- Sodium mg 853
- Difficulty: Average
- Prep time: 60 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
- Note plus the resting time of the dough
PRESENTATION
Orecchiette con broccoletti alici e pomodori secchi—really, really a dish that captures the essence of Puglia's culinary charm. Those small, ear-shaped pasta pieces? Perfect. They scoop up the tender broccoli rabe bits, salty anchovies, and sweet, chewy sun-dried tomatoes. Seriously good. Down in Southern Italy, simplicity is king, you know? Dishes like ricetta orecchiette con broccoletti depend on fresh, local market finds—nothing fancy, but everything bursts with golden flavor.
This mix of veggies and fish in orecchiette con broccoletti alici e pomodori secchi shows off that classic Mediterranean flair. It blends land and sea flavors, giving cucina italiana its comforting magic. In Puglia, making pasta by hand is a tradition. It gives each bite a rustic, homey feel—hard to resist, for real. Families there? They often mix it up by tossing in sausage for a heartier dish or using cherry tomatoes and bread crumbs for a vegan version—so, so flexible, pretty much ensuring everyone can enjoy these piatti tipici pugliesi.
And listen, what’s awesome about pasta con broccoletti e alici is how the orecchiette pasta clings to every bit of sauce. Those moist tomatoes and crispy breadcrumbs—if you go vegan—make it pop. The flavors? Bright and punchy, with a tangy kick from the anchovies. Ultimate weeknight dinner. Quick, full of color, and super satisfying.
In Puglia, they say making pasta is about getting your hands dirty. So don't hold back on making homemade orecchiette for that extra traditional touch. Whether you follow the ricetta tradizionale pugliese or explore regional twists, you'll land with a dish that's lively, super tasty, and perfect for sharing with friends or family. Seriously, this is one of those ricette di pasta con verdure that brings the spirit of Southern Italy right to your table. It's not just delicious but a true celebration of cultural heritage and culinary passion.
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INGREDIENTS
- Ingredients for the orecchiette
- Water 0.6 cup (150 g)
- Remilled durum wheat semolina 1.8 cups (250 g)
- Extra virgin olive oil 1.8 tsp (8 g)
- for the dressing
- Anchovies 10.6 oz (300 g)
- Broccoli 3.3 cups (300 g)
- Sun-dried tomatoes in oil 2.1 oz (60 g)
- Peperoncino 1
- Parsley 1 bunch
- Thyme 1 sprig
- Extra virgin olive oil to taste
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- for the breadcrumb
- Bread 150 - Apulian-style loaf
- Extra virgin olive oil to taste
How to prepare Orecchiette with broccoli, anchovies, and sun-dried tomatoes
To prepare the orecchiette with broccoli, anchovies, and sun-dried tomatoes, start by making the dough for the Orecchiette: sift the flour into a bowl and transfer it onto a work surface, forming the classic well with a hole in the center (alternatively, you can work the dough in a bowl). Add the water gradually 1 and start kneading (the amount of water varies depending on the flour's absorption). Finally, add the oil 2 and continue kneading 3 until you obtain a very smooth and soft dough to which you will give a round shape.
Wrap the semolina dough in plastic wrap 4 and let it rest at room temperature for about 30 minutes until the dough becomes very elastic. In the meantime, clean the anchovies: remove the head and entrails 5, open the fish to remove the central bone and tail, thus obtaining two fillets, rinse them gently under running water, then cut into pieces 6 and set aside.
Take the dough again, place it on a floured work surface, divide it into thin sticks 7, and then cut these into little pieces about 3/8 inch each 8. Using a rounded-tip knife, drag each piece of dough on the work surface so that the dough curves. During this operation, hold one side of the dough piece steady with the other hand 9.
At this point, place each shell on the tip of your thumb and turn it backward to create your orecchiette 10. Chop the thyme 11, remove the stem and seeds from the chili pepper, and chop it finely. If desired, chop the garlic or leave it whole. Separate the broccoli florets 12 and cut them into small pieces. Remove the tougher outer part of the stem and cut it into small pieces.
Drain the sun-dried tomatoes and dry them with a kitchen cloth, then cut them into pieces 13. Remove the crust from the loaf 14, chop it coarsely, then mince it finely in a mixer 15.
Heat the oil in a pan (at this step you can also add half of the minced herbs), then add the breadcrumbs 16 and toast them for a few minutes until they become crispy 17. When golden, turn off the heat and immediately transfer them to a bowl to prevent further cooking in the hot pan, which could burn them. In a deep pot, bring plenty of salted water to a boil, add the broccoli florets and stem pieces 18, and cook them for two minutes after the water returns to a boil; they should remain crisp.
Meanwhile, heat a drizzle of oil in a pan, add the garlic clove (if you left it whole), the anchovies 19, the chili pepper 20, and the chopped thyme 21. Sauté the anchovies just long enough to lighten their color.
By now the broccoli will be ready, directly drain them into the pan with the anchovies 22, and add the sun-dried tomatoes 23. In the broccoli cooking water, cook the orecchiette (alternatively, you can cook them together with the broccoli)
and then drain them directly into the pan 25, if necessary add a ladle of cooking water, let them flavor over medium heat for a couple of minutes. Turn off the heat and finally add the crispy breadcrumbs 26 and a sprinkle of chopped parsley. Your orecchiette with broccoli, anchovies, and sun-dried tomatoes are ready, enjoy them hot!