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"Little ear"-shaped pasta tossed with pleasantly bitter turnip greens — a regional classic from Puglia.
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A signature pasta of Puglia, the region forming the "heel" of the Italian boot. "Orecchiette" means "little ears" in Italian, describing the distinctive dimpled shape made by pressing dough with a thumb. In the old town of Bari, the regional capital, women still famously sit in the street shaping orecchiette by hand — a sight that's become a local landmark. The pleasantly bitter turnip greens ("cime di rapa") are sautéed with anchovy and garlic, then tossed with the pasta and a splash of its cooking water for a simple, deeply satisfying dish.
Cut the greens into bite-sized pieces. Thinly slice the garlic.
Bring pasta water to a boil and blanch the greens for 1-2 minutes; remove (you'll use the same water for the pasta).
Cook the orecchiette in the same pot.
In a pan, heat olive oil, garlic, chili, and anchovy over low heat, mashing the anchovy as it melts in.
Add the blanched greens and sauté together.
Add the cooked pasta and a little pasta water, tossing quickly to combine.