It is a typical dish of the Apulian cuisine, coning from Bari town. Infact, this pasta was released by the town of Bari between the XIIth and the XIIIth centuries; Nowadays we can say that this pasta is the most delicious of the city.
- 250 gr. orecchiette
- 1 bunch of Turnip-tops
- Extra virgin olive oil
- Red pepper
Wash the vegetables selecting only the tops, cutting the stem if too hard. Put the water into a very large pot (it can also contain the paste): when the water boils, add the salt and the turnip-tops. Cook for 10 minutes. Add orecchiette (together with the turnip-tops) when pasta is cooked, drain everything and mix. Add extra virgin olive oil and red pepper.