Orecchiette con Cime di Rapa

Trim the cime di rapa, keeping the tender florets, leaves, and the upper parts of the stems. Discard the thick lower stalks.

Bring 3 L of water to a boil. Salt well. Add the cime di rapa and cook for 3 min until tender. Remove with a slotted spoon and set aside. Keep the water boiling.

In a wide skillet, warm the olive oil over medium heat. Add the sliced garlic and chilli flakes. Cook until the garlic is lightly golden, about 2 min.

Add the anchovy fillets to the oil. Press and stir until they melt completely into the oil, about 2 min.

Add the cooked cime di rapa to the skillet. Toss to coat in the anchovy oil. Cook for 2 min.

Cook the orecchiette in the same boiling water until al dente, about 10–12 min. Reserve 100 ml pasta water before draining.

Add the drained orecchiette to the skillet with the greens. Toss over medium heat, adding pasta water as needed, until everything is coated and glossy, about 1–2 min.

Plate and drizzle with extra olive oil. No cheese on this one — it's traditionally served without.