Orecchiette with turnip greens cream

Method8 steps

1. 1

   Step 1: Bring enough water for the pasta to a boil and season with salt. Add the 500 g orecchiette and cook according to its package directions until al dente. Reserve a little cooking water before draining.

   Uses Water, enough to cook the pasta; reserve a little cooking water · Salt for the pasta water, to taste · 500 g orecchiette

2. 2

   Step 2: For the optional extra seasoning, gently heat a drizzle of the olive-oil supply with peeled garlic, chilli and some anchovies in the sauce pan. Keep the heat low until the garlic is lightly golden and fragrant, then remove the garlic before it burns. To omit this seasoning, leave these ingredients out and start with the turnip-greens cream in the next step.

   Uses Olive oil for the optional sauce seasoning · Garlic, to taste, for optional sauce seasoning · Chilli, to taste, for optional sauce seasoning · Some anchovies for the optional seasoning, in addition to the reserved garnish

3. 3

   Step 3: Put enough prepared turnip-greens cream to sauce the pasta into the pan, with the optional seasoning if using it.

   Uses Prepared turnip-greens cream, enough to sauce the pasta · Optional prepared seasoning, if that route was used

   
4. 4

   Step 4: Add a little reserved pasta cooking water to loosen the turnip-greens cream. Warm gently, stirring, until a sauce forms, then turn off the heat until the pasta is ready.

   Uses Turnip-greens cream with any selected seasoning · A little actual pasta cooking water

   
5. 5

   Step 5: Drain the al dente orecchiette and transfer it into the pan with the prepared turnip-greens sauce.

   Uses Cooked drained orecchiette · Prepared turnip-greens sauce

   
6. 6

   Step 6: Toss the pasta and sauce over low heat for a few minutes, stirring, until the pasta is evenly coated and hot.

   Uses Orecchiette with turnip-greens sauce

   
7. 7

   Step 7: In a separate non-stick pan, warm a little more of the same olive-oil supply. Add the breadcrumbs and stir until golden and crisp.

   Uses Olive oil for browning the breadcrumbs · Breadcrumbs, a little for the toasted topping

8. 8

   Step 8: Divide the hot pasta between four plates. Add a small drizzle from the remaining olive-oil supply, one ready-to-eat anchovy per plate and the browned breadcrumbs; serve hot.

   Uses Hot coated orecchiette · Browned breadcrumbs and their oil · A small finishing drizzle from the remaining olive-oil supply · Four ready-to-eat anchovies, one per plate