Based on a classic recipe from Puglia for Cime di Rapa, creatively mistranslated into Dutch (Raapsteeltjes are very young turnip shoots) it’s adaptable for any kind of green veg or leaves so it also functions as Emergency Pasta (you could probably try it with things of other colours too 😉
All amounts are ‘to taste’ – I like it spicy and often add extra dried chilli flakes.
for 2 people
200g orecchiette pasta
150 – 300g of green stuff: Broccoli, Turnip tops (raapsteeltjes), Cavolo Nero, Chard, Kale or whatever.
olive oil
4 cloves of garlic, finely chopped.
2 long red chillies, cut into strips, deseed if they are deadly.
3 anchovy fillets (leave out for vegans, but then add more salt!)
Put a large pan of salted water on to boil
If your chosen veg is tough like broccoli or cavolo nero then chop roughly and blanch it in the water first for 3-4 minutes. If you can eat the leaves raw, then you don’t need to do this.
chop the fresh leaves or blanched veg finely.
put about 2 tablespoons of olive oil in a large frying pan. Add the chopped garlic and slowly warm up.
Put the pasta on to boil, for the time stated on the packet.
When the garlic starts to smell good, add the chillies and stir. Add the chopped greens to the pan too. Turn up the heat a little. Melt the anchovies, if using and add a little pasta water to make it saucy. After a couple of minutes taste for salt (and spice). When the greens are wilted and/or cooked through turn off the heat.
When the orecchiette are cooked, drain, reserving some liquid and mix very well for a couple of minutes with the vegetables. Add a dash of olive oil and a bit of the reserved pasta water.
Serve, with grated parmesan or pecorino if you like.