Pasta with turnip greens and olive oil

Pasta with turnip greens and olive oil is a typical dish from the Italian region of Puglia. It combines simple, fresh ingredients with a powerful flavour. Thanks to the mild bitterness of turnip greens, the spiciness of chilli and the fruity aromas of good olive oil, this dish is a perfect example of pure southern Italian cuisine. The secret is in the quality of the ingredients - and that starts with the olive oil from L'Oro Verde di Puglia.

This recipe is all about balance. You taste the warmth of garlic, the freshness of vegetables and the aroma of an olive oil produced with care. Pasta with turnip greens and olive oil shows that you can still create a full flavour experience with few ingredients. Moreover, it is a dish that is quick to put on the table and is both nutritious and surprising.

Ingredients (for 2 persons)

• 200 g orecchiette or other short pasta
• 1 bunch of turnip greens (or alternative: broccoli)
• 2 cloves of garlic, sliced
• 1 pinch of dried chilli flakes
• 4 tablespoons L'Oro Verde di Puglia olive oil
• Sea salt to taste

Preparation

1. Bring a large pan of salted water to the boil and cook the pasta al dente according to the packet.
2. Wash the turnip greens and chop them coarsely. Add them to the pasta water for the last 3 minutes.
3. Meanwhile, heat the olive oil in a large pan and fry the garlic until it turns slightly golden.
4. Add the chilli flakes and fry briefly.
5. Drain the pasta with the turnip greens and add them to the pan.
6. Stir everything well and serve immediately with an extra dash of olive oil.

Want to learn more about turnip greens or orecchiette? Then visit La Cucina Italiana For background and inspiration around authentic Italian ingredients. Buon appetito!