Orecchiette with Turnip Greens

Ingredients

• 320 g Orecchiette
• 1 kg Turnip greens
• 6 fillets Anchovy fillets
• 2 cloves Garlic
• 60 ml Extra-virgin olive oil
• 1 whole Chili pepper
• 1 to taste Salt

Steps

1. Trim the turnip greens: discard the toughest stalks and keep the tender leaves, florets and thin stems.
2. Wash thoroughly in plenty of cold water.
3. Bring a large pot of generously salted water to a boil.
4. Drop in the turnip greens and cook for about 5 minutes, until tender.
5. Add the orecchiette directly to the same pot with the greens.
6. Cook together until the pasta is al dente, following the time on the package.
7. Meanwhile, gently heat the olive oil in a large pan with the whole garlic cloves and the chili.
8. Let them flavor the oil without browning.
9. Add the anchovy fillets and stir over low heat until they completely dissolve into the oil.
10. Drain the orecchiette and greens together, saving a ladle of cooking water, and transfer them into the pan.
11. Toss over medium heat for a minute, adding a splash of the reserved water, until everything is glossy and well combined.
12. Serve hot with a drizzle of raw olive oil.

Tips

• Cooking the orecchiette in the same water as the greens is the Pugliese secret — it infuses the pasta with a bitter-green depth. Use anchovies packed in oil for the smoothest melt, and never skip the raw olive oil at the end.