Penne pasta with olives and turnip greens
Here is for you a healthy recipe, a powerful source of antioxidants, vitamins and mineral salts and rich in taste! It is a variant of the classic spaghetti with garlic, oil and red chili pepper, but enriched with turnip greens, dry tomatoes, olives and anchovies that increase the satiating and anti cancer action of the dish.
320 grams of whole grain spelt short pasta
100 grams of pitted olives
500 grams of turnip greens or broccoli
2 tablespoons of capers
1 clove of garlic
2 anchovy fillets under oil
4 dry tomatoes under oil
Red chili pepper
Extra virgin olive oil
Slice the garlic and sauté it, very slowly, in a frying pan with extra virgin olive oil, the olives, the sliced dry tomatoes, the chili pepper cut into pieces and the capers. Finally add the anchovies and let them melt.
Rinse the turnip greens, separate the leaves from the flowers and the sticks, slice the sticks. If you use the broccoli cut these vegetables into florets. In a large pot bring to the boil salt water and add the pasta, cook in accordance with the timing reported on the package. When there are 5 minutes left add the turnip greens or the broccoli. Drain pasta and vegetables in the pan with the sauce, stir and serve!