Ingredients

 1 lb (450 g) orecchiette pasta

 1 bunch (about 1 lb or 450 g) cime di rapa (turnip greens or broccoli rapini), washed and

trimmed

 4-6 anchovy fillets, packed in oil

 4-5 cloves garlic, thinly sliced

 1/4 to 1/2 tsp red pepper flakes, or a small fresh chili, finely chopped

 1/4 cup extra-virgin olive oil

 Salt, to taste

 Grated Pecorino Romano or toasted breadcrumbs, for serving (optional) 

Instructions

1. Prepare the turnip greens or broccoli rapini: Trim the tough ends of the stems from the

cime di rapa. Roughly chop the remaining stems, leaves, and florets into bite-sized

pieces.

2. Boil the water: Bring a large pot of water to a rolling boil and salt it generously.

3. Sauté the aromatics: While the water heats, pour the olive oil into a large skillet over

medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for about 2

minutes, being careful not to burn the garlic.

4. Melt the anchovies: Add the anchovy fillets to the skillet. Use a wooden spoon to mash

them into the hot oil until they dissolve and create a flavorful paste, about 2–3 minutes.

5. Cook the greens: Place the turnip greens or broccoli into the pot of boiling water. Cook

for 3–5 minutes, until they are tender.

6. Add the pasta: Add the orecchiette to the same pot with the cooking greens. Cook the

pasta and greens together until the pasta is al dente, according to the package

directions.

7. Combine ingredients: Using a slotted spoon or spider strainer, transfer the cooked

orecchiette and turnip greens directly into the skillet with the garlic and anchovy

mixture. Toss well to combine and coat the pasta.

8. Create the sauce: Add a splash of the reserved starchy pasta water to the skillet. Stir

vigorously to emulsify the oil and water, creating a light, glossy sauce that clings to the

pasta.

9. Finish and serve: Serve immediately in warm bowls. Top with grated Pecorino cheese or

crispy toasted breadcrumbs, if desired, and a final drizzle of high-quality extra-virgin

olive oil.