Description
A classic Southern Italian pasta dish combining orecchiette with tender turnip greens, garlic, olive oil, and anchovies for a savory, slightly spicy, and balanced flavor.
Ingredients
- 250 g orecchiette
- 300 g turnip greens, trimmed and roughly chopped
- 4 anchovy fillets
- 2 garlic cloves, thinly sliced or lightly crushed
- 4 tablespoons olive oil, plus extra for serving
- 1 pinch chili flakes
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Bring a large pot of well-salted water to a boil.
- Add the orecchiette and cook until al dente according to package instructions.
- During the last 3–4 minutes of cooking, add the turnip greens to the same pot.
- Reserve a small amount of pasta water, then drain the pasta and greens together.
- In a large pan, heat olive oil over medium-low heat.
- Add garlic and cook gently until fragrant, without browning.
- Add anchovy fillets and stir until they melt into the oil.
- Sprinkle in chili flakes.
- Add the drained pasta and greens to the pan and toss well to coat.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and black pepper to taste.
- Finish with a drizzle of olive oil and serve immediately.
Notes
- Anchovies melt into the oil and add depth without a fishy taste.
- Cook garlic on low heat to prevent burning.
- Reserve pasta water to adjust sauce consistency.
- Toasted breadcrumbs can be added for extra texture.
- Broccoli rabe can substitute turnip greens.
- Add lemon juice for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg
