Orecchiette Pasta Bari-style "alla Barese"

Orecchiette Pasta Bari-style "alla Barese"

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.

2 servings
Preparation 10 min
Cooking 15 min

420 calories per serving 


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   7 tbsp
2 tbsp Romano cheese, or Parmesan , grated   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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.


  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.


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

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)


% DV*

* DV = Daily Value




10 g

15 %

Saturated 1.5 g
+ Trans 0 g

9 %


5 mg


470 mg

19 %


68 g

23 %


6 g

24 %


3 g


15 g

Vitamin A

25 %

Vitamin C

150 %


10 %


15 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Saturated Fat
Source of :
Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B2
Good source of :
Fibre, Iron, Phosphorus, Potassium, Vitamin B6, Vitamin E, Zinc
Excellent source of :
Folacin, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin C, Vitamin K
Diet-related health claims :

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This recipe is in the following categories: Pasta | Vegetables | Main courses/Entrées | Halal | Heart-healthy | High Fibre | High Iron | Kosher | Low Cholesterol | Low Saturated Fat | Italian

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