• 400 gr “orecchiette” pasta
  • 500 gr cime di rapa or sicilian broccoli
  •  3 tbsp extra virgin olive oil
  • 3 anchovies fillets, rinsed and chopped
  • 1/2 cup freshly grated Pecorino Romano
  • red pepper


Bring water to boil, add salt and vegetables, cook for 5 minutes, remove with a slotted spoon and set aside.

In a pan large enough to hold the pasta later, heat the oil with garlic, red pepper, anchovies and when these will melt add the vegetables.

Cook over medium heat for 5 minutes, stirring often until very creamy.

Reserve the pot with the boiling water to cook the pasta “al dente”.

Fold the pasta in the pan with vegetables, and cook for one minute, adjusting in salt.

Before serving it sprinkle with Pecorino Romano cheese.