Orecchiette with turnip greens and anchovies

Ingredients

For 1 serving

• Durum wheat pasta85 g
• Broccoli rabe250 g
• Anchovies in oil8 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Chili pepperto taste
• Saltto taste

Contains: gluten, fish,

In season: October – March

Method

1. Bring plenty of water to the boil in a large pan; once boiling, salt it.
2. Meanwhile, clean the turnip tops: discard the tough stalks and any damaged outer leaves, keep the tender leaves and florets, wash them well in cold water and cut them roughly.
3. Cook the greens in the boiling water for 5 minutes, then add the durum wheat orecchiette to the same pan and cook for the packet time (about 12 minutes), until al dente.
4. Meanwhile, peel and slice the garlic. In a wide pan, warm the oil over low heat with the garlic, chilli and anchovies in oil, mashing them with a spoon for 2–3 minutes, until they melt and the garlic is just golden.
5. Drain the pasta and greens, saving a ladleful of cooking water, tip them into the pan and toss over high heat for 1–2 minutes with a splash of the water, until the greens break down into a green sauce that coats the orecchiette.