Orecchiette Pasta Bari-style "alla Barese"

52 Reviews
84% would make this recipe again

Ear-shaped pasta with a spicy broccoli, anchovy, and garlic sauce.

«Orecchiette» are Apulia's (Southeastern Italian Region) proudest hand-made pastas. Also called «strascinate», from the Italian verb «to drag», because they used to be dragged with the thumb on a cutting board to obtain their characteristic ear-like shape.

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Preparation : 10 min Cooking : 15 min
420 calories/serving

Ingredients

2 1/2 cups broccoli, cut into florets 320 g
160 g orecchiette, shells, or other short pasta 1 2/3 cup
4 tsp olive oil 20 mL
1 clove garlic, minced or pressed
2 1/2 anchovy fillets, chopped 10 g
2/3 dried chili peppers, minced 0.4 g
6 mini-tomatoes (cherry, miniature or grape), cut in half 1/3 cup
2 tbsp Romano cheese, or Parmesan, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the broccoli: clean and cut off the florets. Peel off any though skin of the stalks and cut them into small pieces. Blanch and drain the broccoli, then set aside, but keep them warm.
  2. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  3. In the meantime, heat the oil in a skillet over medium heat. Gently sauté the minced or pressed garlic 1-2 min, with stirring, until soft taking care not to let it burn. Chop the anchovies, then add them to the skillet with stirring. Cook 2 min until they have broken apart and "melted". Stir in the minced chili pepper then add the mini-tomatoes cut in half and the drained broccoli.
  4. Pour the drained pasta into the pan and mix with the seasoned broccoli. Adjust the seasoning, add the grated romano(*), then serve in the warmed dishes.

Observations

(*) This is one of the few exceptions to the general rule of not adding cheese to a fish sauce.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

420

Fat

10 g

15 %

Saturated 1.7 g
+ Trans 0 g

9 %

Cholesterol

10 mg

Sodium

460 mg

19 %

Carbohydrate

68 g

23 %

Fibre

6 g

24 %

Sugars

3 g

Net Carbs

62 g

Protein

15 g

Vitamin A

26 %

Vitamin C

149 %

Calcium

10 %

Iron

15 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives ½
Fats 1 ½
More info
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Reviews

52 Reviews (46 with rating only) 84% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Vegetables | Main courses/Entrées | High Iron | Italian

Top Reviews

View All Reviews
Anonyme
october 20, 2021

Quite boring.

Useful 1
Judy W.
may 27, 2018 | I would make this recipe again

Very good, but I will use more anchovy next time.

Useful 0
june 07, 2012 | I would make this recipe again

Fast. Easy. Good flavour.....although I might use a bit less pasta next time. But most impressive, the kids loved it!

Useful 0

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