Before you cook
Background Recipe story & origin
Orecchiette ('little ears') are Puglia's signature pasta, shaped by pressing dough with the thumb to create ear-like concave discs. The shape dates to medieval times, possibly influenced by Jewish communities or Norman settlers in southern Italy. Traditionally made with semolina flour and water (no eggs), the pasta has a distinctively chewy texture. The concave shape catches sauce and small ingredients like broccoli rabe or breadcrumbs. The classic preparation - orecchiette con cime di rapa - pairs the pasta with bitter broccoli rabe, garlic, anchovies, and chili flakes. Women in Bari's old town still make orecchiette by hand, selling them from their doorsteps. The dish represents Puglia's cucina povera: simple ingredients refined through handcraft. Making orecchiette requires practice; the thumb-pressing motion that creates the ear shape is a learned skill passed through generations.
Before you start Equipment you'll need
- large pot — Provides ample space and even heat for cooking soup ingredients until vegetables are tender
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Prep and blanch greens
Trim tough stems from 1 lb broccoli rabe. Bring a large pot of salted water to boil. Blanch broccoli...
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Cook the pasta
Add orecchiette to the same boiling water. Cook until al dente. Reserve 1 cup pasta water, then drai...
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Make the sauce
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat (325-350°F surface). A...
Prep Get set first
About 10 min of prep
- Prepare large pot
This recipe takes about 25 minutes total.
Ingredients
Instructions
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Prep and blanch greens
Trim tough stems from 1 lb broccoli rabe. Bring a large pot of salted water to boil. Blanch broccoli rabe 3 minutes until bright green. Remove with tongs (keep water boiling). Roughly chop.
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Cook the pasta
Add orecchiette to the same boiling water. Cook until al dente. Reserve 1 cup pasta water, then drain.
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Make the sauce
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat (325-350°F surface). Add 4 sliced garlic cloves and a pinch of red pepper flakes. Cook until garlic is golden, about 2 minutes. Add chopped anchovies if using, mash into oil.
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Combine and serve
Add blanched broccoli rabe to the skillet. Add drained pasta and 1/2 cup pasta water. Toss over high heat (400-450°F surface) 1-2 minutes until combined. Season with salt. Serve with grated Pecorino.