Puglia Orecchiette with Stracciatella Cheese, Broccoli Rabe, and Anchovy

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This rustic Puglia pasta showcases creamy stracciatella cheese, the soft stringy curd prized in southern Italy. The dish balances the cheese's richness with bitter broccoli rabe, salty anchovy, and a final shower of toasted breadcrumbs for crunch. It's a weeknight-friendly way to enjoy one of Italy's most luxurious fresh cheeses.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 72 gCarbs
• 6 gFiber
• 3 gSugar
• 24 gProtein
• 520 mgSodium
• 430 mgPotassium
• 240 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 115 mcgVitamin A

Ingredients

For the pasta and greens

• 14 oz fresh orecchiette pasta
• 1 large bunch broccoli rabe (about 1 lb), tough stems trimmed
• 3 tbsp extra virgin olive oil, divided
• 4 cloves garlic, thinly sliced
• 6 anchovy fillets packed in oil, drained and roughly chopped
• 1/2 tsp red pepper flakes
• 1/2 tsp fine sea salt, plus more for the pasta water

For finishing

• 8 oz stracciatella Puglia cheese, drained and brought to room temperature
• 1/3 cup coarse dried breadcrumbs
• 1 tbsp unsalted butter
• 1 lemon, zest and 1 tbsp juice
• 1/4 cup reserved pasta cooking water
• Freshly cracked black pepper, to taste
• 1/4 cup grated Pecorino Romano (optional)

Directions

1. Bring a large pot of generously salted water to a boil. Add the broccoli rabe and blanch for 90 seconds until just wilted and bright green. Lift out with tongs, refresh under cold water, then chop into 2-inch pieces. Keep the water at a boil for the pasta.
2. Meanwhile, toast the breadcrumbs in 1 tablespoon of olive oil over medium heat in a small skillet, stirring often, until deep golden and crisp, about 3 minutes. Transfer to a plate and set aside.
3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook gently for 1 minute until fragrant, then stir in the anchovies and red pepper flakes. Mash the anchovies with a wooden spoon until they melt into the oil, about 2 minutes.
4. Add the chopped broccoli rabe to the skillet along with 1/2 teaspoon of salt and toss to coat. Cook for 2 minutes to warm through, then remove from heat and set aside.
5. Cook the orecchiette in the same boiling water until al dente according to package directions, usually 3 to 4 minutes for fresh. Reserve 1/2 cup of the cooking water before draining.
6. Add the drained pasta to the skillet with the broccoli rabe and toss over low heat. Add the butter and a few tablespoons of the reserved pasta water, stirring until a light sauce coats the noodles. Stir in the lemon zest and juice and season with black pepper.
7. Divide the pasta among four warm bowls. Spoon a generous mound of stracciatella cheese into the center of each bowl, letting it soften slightly from the heat of the pasta. Top with the toasted breadcrumbs, a drizzle of olive oil, and Pecorino if using. Serve immediately.

Cook’s Notes

• Always add stracciatella off the heat or spoon it over the top of plated pasta so it stays creamy and stringy rather than melting into the noodles.
• Reserve more pasta water than you think you need; the starchy water is the key to emulsifying the oil and anchovy into a silky coating.
• For deeper flavor, use salt-packed Mediterranean anchovies, rinsed and filleted, instead of oil-packed ones.
• If you can't find stracciatella, torn fresh mozzarella or a mix of ricotta and shredded mozzarella will give a similar creamy finish.
• Toast extra breadcrumbs and store in an airtight container; they are great sprinkled on salads, roasted vegetables, or other pasta dishes all week.

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