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Orecchiette with broccoli raab
The Puglian classic: orecchiette, broccoli raab, anchovies and chilli. Simple, with the right bitter note.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g orecchiette
- Broccoli raab 600 g trimmed
- Anchovies, canned in oil 30 g drained
- Fresh garlic 8 g
- Hot red chili pepper 5 g
- Extra virgin olive oil 50 g
- Fine salt 4 g
Steps
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1 Trim the broccoli raab and blanch for 5 minutes in salted water.
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2 Sauté the garlic, chilli and anchovies in the oil.
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3 Add the broccoli raab and sauté for a few minutes.
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4 Cook the orecchiette al dente in the same water.
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5 Toss the pasta with the sauce and serve.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 459 kcal | 153 kcal |
| Protein | 17.5 g | 5.8 g |
| Carbohydrate | 64.7 g | 21.6 g |
| Sugars | 2.8 g | 0.9 g |
| Fat | 15.2 g | 5.1 g |
| of which saturates | 2.3 g | 0.8 g |
| Fibre | 6.7 g | 2.2 g |
| Salt | 1.83 g | 0.61 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.