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Strascinati with turnip tops


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For 4 people: 400 g of fresh dragged (or orecchiette)-a big bunch of rapini (or broccoli)-6/8 cloves of garlic-olive oil-salt-pepper


Wash very well the rapini (or broccoli). Boil in salted water.
When cooked, drain them with a skimmer, so as not to miss the cooking water.
Boil the strascinati (or orecchiette) in the water used to cook the vegetables.
Meanwhile, sauté the sliced garlic and extra virgin olive oil in a large pan. When the garlic is golden, put in a pan the tops boiled and sauté over medium/high until the pasta is ready.
To cook the pasta, drain well and add to the vegetables in the pan. Let the fire still 5 minutes, always jumping on content.
Serve hot.

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(Thanks to Quetzali)

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