Puglian Orecchiette with Turnip Tops, Anchovy and Chili

What you need

• 320 g (11 oz) dried orecchiette
• 600 g (1 1/3 lb) cime di rapa (broccoli rabe), trimmed weight: leaves, florets and thin stems
• 4 cloves garlic, thinly sliced
• 4 anchovy fillets, packed in oil
• 60 ml (1/4 cup) extra virgin olive oil
• 1/2 tsp red pepper flakes, or to taste
• salt, for the pasta water

Method

Restated from the original video

1. 1

   Trim the cime di rapa: cut off the tough lower stems and any yellow or wilted leaves. Keep the leaves, florets and tender stems, and cut the longer ones into 5 cm (2 in) pieces. Wash well.

2. 2

   Bring a large pot of water to a boil and salt it well.

3. 3

   Add the orecchiette and cook, stirring now and then. When the pasta has 4-5 min left to reach al dente, add the cime di rapa to the same pot.

4. 4

   While the pasta cooks, put the oil, garlic and chili flakes in a large, wide pan over low heat. Warm gently until the garlic turns pale gold, 2-3 min. Do not let it brown, or it turns bitter.

5. 5

   Add the anchovies and stir until they melt into the oil, 1-2 min. Take the pan off the heat.

6. 6

   Scoop out a mug of the cooking water, then lift the pasta and greens out of the pot with a spider or drain them together.

7. 7

   Tip the orecchiette and cime di rapa into the pan and set it over medium heat. Toss and press the greens with a spoon so they break up and cling to the pasta.

8. 8

   Add a splash of cooking water and keep tossing for 1-2 min, until the pasta is coated in a loose, glossy sauce.

9. 9

   Taste and add salt only if needed, since the anchovies are salty. Serve hot, with a thin drizzle of oil.

Imported from apertureoncourt.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.