Orecchiette con Cime di Rapa

Instructions

1. 1
   To get started, let us prep the cime di rapa: select the tender leaves, the small florets that look like mini broccolis, and the thin stems. Discard any thick, woody stems.
2. 2
   Bring a large pot of water to a rolling boil and toss in a generous handful of coarse salt.
3. 3
   Drop the cleaned cime di rapa into the boiling water and let them cook on their own for about five minutes to start softening.
4. 4
   After those five minutes, drop the orecchiette pasta directly into the same pot with the greens. This is the golden rule for infusing the pasta with flavor.
5. 5
   Cook everything together according to the pasta package directions until it is perfectly al dente, stirring occasionally.
6. 6
   While the pasta and greens are boiling away, heat the extra virgin olive oil in a large skillet over medium heat.
7. 7
   Add the thinly sliced garlic and the chopped chili pepper to the skillet. Let them sizzle gently until fragrant, making sure the garlic does not burn or it will turn bitter.
8. 8
   Stir in the anchovy fillets and use a wooden spoon to mash them down until they dissolve completely into the warm oil, creating a rich base sauce.
9. 9
   Before draining the pasta, ladle out about half a cup of the cooking water and set it aside just in case.
10. 10
    Drain the orecchiette along with the turnip greens and dump them straight into the skillet with the garlic and anchovy oil.
11. 11
    Toss everything together over high heat for about a minute so the pasta catches all the flavors. If it feels a bit dry, splash in some of the reserved cooking water.
12. 12
    Serve immediately in shallow bowls with a final drizzle of raw olive oil over the top. Enjoy your beautiful meal!