Orecchiette (the word means “little ears”) are popular in Puglia, the region of Italy that Greece-bound travelers vaguely remember passing through on their way to the ferry in Bari. Many of Puglia’s pasta dishes are based on vegetables and olive oil; Puglia is famous for both. Although the Pugliese have their favorite greens—broccoli raab among them—this simple method of combining greens and pasta can be used for chard, arugula, kale, turnip or beet greens, or even spinach.
|greens such as chard, kale, turnip or beet greens, or spinach or arugula or broccoli raab|
|garlic cloves, very thinly sliced|
|peperoncini, stemmed and chopped or red pepper flakes|
|extra-virgin olive oil|
|dried orecchiette or short tubular pasta such as macaroni, ziti, or penne|
|salt and pepper||to taste||to taste|
|freshly grated parmigiano-reggiano|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.