Orecchiette pasta with turnip tops

A real mustin Apulia? A good dish full of “Orecchiette by Pasta Apulia with turnip tops”. The secret of this recipe is in the finest cooking of the vegetables with the pasta, stirred in a tasty and fragrant fried mix made with anchovies in oil, garlic and hot pepper.

for 4 people

• 350 g Orecchiette by Pasta Apulia
• 1 kg turnip tops
• 1 spring onion
• 350 g Orecchiette Apulia
• 8 anchovy fillets in oil
• Salt as needed
• 2 hot pepper as needed
• Extra virgin olive oil as needed

Carefully peel the turnips, pulling only the tender tops, gently wash in cold water and drain.
Bring plenty of water in a pot to boil, add salt, soak the turnip tops and immediately after the orecchiette by Pasta Apulia.
Meanwhile, in a pan heat the oil and add the garlic gloves and minced hot pepper. Sauté everything well; then add the anchovies withoutretention salt and cut into small pieces, mash them lightly to dissolve them in the sauce.
Drain orecchiette pasta and turnip tops; when the pasta is still al dente, pour both into the pan with the sauce, thensauté briefly over high heat and serve.