It’s a dish eaten in spring and summer especially in the area of Murgia and it is passed on from generations of peasants and sheperds.

The rocket, for those who don’t know it, is the Tennifolia diplotaxis of the Cruciferae’s family and it generally grows up wild in the sea areas (it is generally eaten row as salads).

In this case it is cooked together with a tipical product of Puglia: orecchiette.


  • 400gr of orecchiette pasta
  • 300gr of rocket
  • 10 little red tomatoes
  • salt
  • 2 cloves of garlic
  • 4 table spoon or a coffee spoon of olive oil
  • 10 black olives


Clean and wash very well the rocket using only the leaves and the most tender shoots. 

Boiled it in a lot of salted water for 5 minutes. 

Drain it well and use again the water to boil orecchiette.

Put in a big pan the oil, the little tomatoes cut in the middle, the chilly pepper and the minced garlic and the olives.

After cooking for 5 minutes over a low heat, add the rocket and after other 5 minutes the drained orecchiette(that are still cooked).

Fry them for some minutes to flavour the orecchiette.

Serve it hot adding row oil according to the tastes.

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