Orchiette with Pesto

Orecchiette are the signature pasta shape of Puglia in the south of Italy, with many versions still made at home.  These pasta are somewhat round, with a concavity that makes the center thinner than the edges and leads to their namesake resemblance:  Orecchiette means “little ears.”  Orecchiette with Broccoli Rabe is so associated with the region that its name in Italian is “Orecchiette alla Pugliese.”  Cooking the pasta with the broccoli rabe gives the pasta a unique color and flavor. Don’t be afraid of the anchovy filets—you can even add another one if you wish—as they are an essential ingredient for the dish and—we promise—are not overwhelming in the final product.  
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Total Time 30 mins
Course Dinner, Lunch
Cuisine Olive Oil, Pasta, Vegetables
Servings 4 servings


For the Basil Pesto:


  • Make the pesto in your food processor or blender. Add all of the ingredients then blend until smooth, about 1-2 minutes.
  • Chop the almonds and sweet red pepper hulls.
  • Cook the Orecchiette pasta according to package instructions. About 12-5 minutes.
  • Drain the pasta then add it back to the pot. To the pasta add the pesto, chopped sweet red pepper hulls and ½ teaspoon of the spicy pepperoncino mix, stir to combine.
  • To serve, add some of the chopped almonds to your pasta and some fresh basil leaves.
Flora Fine Foods
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