1 ¾ lb cavatelli
3 ½ lb turnip tops
2 tablespoons dried breadcrumbs
1 chili pepper
2 garlic cloves
12 tablespoons extra virgin olive oil
How to make Cavatelli alle cime di rapa:
Clean and wash turnip tops very well, cut them into small pieces. Boil them in abundant saltwater and then drain but remember to preserve their cooking water. In fact, you have to cook your pasta in this water until al dente.
While the pasta is cooking, pour olive oil, garlic cloves, and chili pepper into a non-stick frying pan. Let them fry lightly for few minutes over medium heat, and then add dried breadcrumbs. Let all the ingredients fry lightly for 1-2 minutes, remove chili pepper and switch off the heat.
Drain pasta and pour into the pan together with turnip tops; season to taste with salt and cook over a fierce heat for few minutes, stirring. Serve the cavatelli alle Cime di Rapa at once.
Regional recipe of Basilicata.