Say that recipe title three times fast! HA! It's a mouthful, but one you won't regret when you take your first bite! Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans is a rustic and wholesome Italian dish and an elevated Pasta with Broccoli recipe perfect for any weeknight meal.
A love letter to the grandmother I never met, this recipe is inspired by her town of Italy: Altamura, Bari which is located in the Puglia region of Italy. From stories and pictures I've seen, you can tell Bari is unique from a lot of places in Italy. For one, they have these white Trulli houses that are cone-shaped with stone tile roofs giving off more of a vibe you would expect from Greece, not Italy.
The Orecchiette pasta actually originated in Puglia and some say was inspired by the shape of the Trulli houses there, while others say the pasta name meaning "little ears" is simply just a nod to the fact that they resemble an ear shape. Altamura is well known for the durum wheat produced there, known as Pane di Altamura, which is crucial in producing this delicious pasta.
The shape couldn't be more ideal, especially in recipes like this..the orecchiette act as little bowls within your bowl holding the many different textures and ingredients in each bite.
Pasta with broccoli is an easy and nutritious weeknight meal, but this recipe is an elevated version. I roasted the broccoli to add a little smoky flavor and included cannellini beans for an extra protein punch. The crisp, garlicky toasted breadcrumbs on top of the melty mozzarella make this a hug in a bowl—just like something your Italian nonna would make!
Food connects all of us. Even though I never met my Pugliese grandmother, I grew up eating pasta with broccoli, and I continue to make recipes like this to feel that connection.
One day soon, I hope to make it to Bari so I can experience the heart of it all.
Ingredients
This elevated Pasta with Broccoli features roasted broccoli for a smoky flavor, cannellini beans for added protein, and crispy garlic breadcrumbs for a satisfying crunch. Tossed with melty mozzarella, it’s a hearty, comforting dish from Bari with love.
- Orecchiette Pasta
- Fresh Broccoli
- Cannellini Beans
- Garlic
- Breadcrumbs
See recipe card for quantities.
Storage
Pasta with broccoli can typically be stored in the fridge for 3 to 4 days in an airtight container.
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📖 Recipe
Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans
Ingredients
Pasta Ingredients
- 1 lb Orecchiette Pasta
- 1 Large Head of Broccoli, cut into florets (approx. 4-5 cups of florets)
- 15 oz Can of Cannellini Beans, rinsed and drained
- pinch of red pepper flakes
- 3 cloves Garlic, minced
- ½ cup Olive Oil (used at different points of the recipe)
- ¼ cup Pecorino Romano, Grated
- Salt
- Black Pepper
- Shredded Mozzarella
- Toasted Breadcrumbs
Breadcrumb Ingredients
- 1 cup plain breadcrumbs
- 1 clove Garlic, minced
- 2 tablespoon oil
- 2 tablespoon butter
Instructions
Pasta Instructions
- Preheat oven to 425 °F
- Clean and cut broccoli into florets, try to keep them all similar in size.
- Add your broccoli florets to a sheet pan and drizzle 2 tablespoons of olive oil over them. Using your hands, toss the broccoli to coat each piece evenly. If the florets look too dry, drizzle with a little more olive oil and toss again until they're well-coated and glistening. Sprinkle Salt and Pepper over the Broccoli Florets.
- Roast the broccoli for 20-25 minutes so it is slightly caramelized, with crispy edges and tender centers.
- While the broccoli is roasting, bring a large pot of salted water to a boil.
- Add pasta to boiling water and cook the pasta until al dente or to your preferred level of doneness. Move to the next step as the pasta cooks.
- While you wait for the broccoli and pasta to finish, prepare breadcrumbs. Skip to breadcrumb instructions and then return to the next step once complete.
- Using the now empty sauté pan used for the breadcumbs, add 4 tablespoons of olive oil on medium-low heat. Add garlic and red pepper flakes, cook for about a minute. Lower the heat.
- Rinse and drain Cannellini beans.
- Remove roasted broccoli from the oven.
- Strain pasta. Add your oil, garlic, and red pepper flake mixture over the pasta and toss. Roughly chop your broccoli florets and add those to the pot, as well as the Cannellini beans. Add pecorino or parmigiano grated cheese to the pot and mix well to incoporate all ingredients.
- Taste, add salt, pepper, cheese, and extra drizzle of olive oil if required.
- I served each bowl with a topping of shredded mozzarella and a generous sprinkle of golden, crispy breadcrumbs for the perfect finishing touch.
Breadcrumb Instructions
- Add butter and garlic over medium-heat in a sauté pan.
- Once the butter is melted into the oil, add the garlic and cook for 1 minute.
- Add the breadcrumbs and stir so fully hydrated with the oil.
- Continue to stir over medium heat for 3-4 minutes or until golden.
- Place in a bowl until ready to serve over pasta.
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