I have this wonderful memory of my grandmother, on my father’s side, she was from Basilicata: she used to make fresh pasta for Sunday family lunches. She was very skilled manually, creating this typical “orecchiette” from Southern Italy … she seasoned them with meat sauce or turnip tops. Today I propose to you the vegan version with turnip tops and hot peppers.

I hope you like it. Enjoy 😉


Ingredients (2 people):

  • “orecchiette”
 5,6 oz
  • 1 bunch of turnip tops
  • 1 clove of garlic
  • extra virgin olive oil q.s.
  • red dry pepper
  • bread 2 slices
  • salt q.s.


  1. Toast two slices of bread, seasoned with extra virgin olive oil and salt.
  2. Crumble and keep it aside.
  3. Separates the turnip tops and leaves from the stems; wash them.
  4. Bring water to boil and salt it.
  5. Cook the tops and leaves for about 5 minutes; drain and squeeze to remove excess water.
  6. Cook pasta in the same water.
  7. Meanwhile, in a large pan, heat the olive oil and add the garlic clove; make the oil flavor.
  8. Add a teaspoon of hot pepper (you can decrease this amount or increase it depends on how hot is the chili you use).
  9. Sauté leaves together with the tops; discard the garlic.
  10. Drain the pasta “al dente” and sauté in the pan adding, if necessary, some cooking water.
  11. When pasta has absorbed all the water, serve it with a sprinkling of bread crumble.