I have always been a big fan of pasta dishes with fish, such as tuna or anchovies. Whenever you are in a hurry, making a tomato sauce pasta it quite basic, but if you add a bit of tuna fish, the dish turns our deliciously tastier. Same with anchovies. The first time I had orecchiette with turnip greens and anchovies was in Rome. My roommate, who was absolutely incapable of cooking, one day impressed me with such a simple and amazing recipe. Orecchiette are from Puglia, a southern region in Italy, and those ones were homemade from her grandmother. Absolutely appetizing.
The veggies are cooked in the same pot where the water for the pasta boils, so you also have less dishes to wash at the end. Isn’t it great? From that day on, this recipe is a “must-do” whenever I have 15 minutes of time to cook.
1. Put some water in a big pot and let it boil. While waiting for the water to boil, wash the turnip greens. When it boils, add some salt, the orecchiette and then the turnip greens.
2. Drizzle some oil in a pan and let the garlic brown. Then add the anchovies and gently crumble them with a spoon, so that you form a sort of anchovies cream.
3. When the orecchiette are ready, drain the pasta together with the turnip greens, and stir everything in the pot with the anchovies.
4. Serve it hot and grate some parmesan cheese on top for a tastier result.
Due to the consistency of this type of pasta, you should eat the dish while it’s still hot, otherwise the past will become chewy. As an alternative to the anchovies, if you like meat, I suggest to use some sausage. The steps are always the same, but instead of making an anchovies cream, you cook aside the sausage in small chunks and then stir it with the cooked orecchiette and turnip greens.