We are in autumn time and in my village market there are a lot of turnips and so I decided to make a good dish for lunch: ‘pasta and turnips with olive oil’. It’s a typical Puglia dish but very common in the Basilicata region where I live.
The secret of this dish is to cook the turnips together with pasta, such as ‘orecchiette’ or ‘cavatelli’ homemade (typical of my village Grassano), but this time I decided to use another kind of pasta, not homemade, some ‘penne rigate’, cooked in boiling water with turnips to have a better flavour. At the end I added some ‘extravirgin olive oil Terre Rosse (2016) by Azienda Agraria Hispellum and a clove of garlic, but you can also add some spicy chili.
Pasta and turnips is a traditional peasant and simple dish, but with a unique taste thanks to the strong flavour of turnips and new extra virgin oil.
It’s a simple and easy dish to make, but really tasty.
Pasta and turnips with olive oil
RECIPE
Ingredients for 3 dishes
1 kg turnips
300 g pennette rigate
a clove of garlic
50 ml extravergin olive oil Terre Rosse by Azienda Agraria Hispellum
salt to taste
METHOD
Boil a pot of water.
In the meantime, clean and wash the turnips.
When the water boils add salt and then put the turnips in and wait until the water boils again to put pasta in and then respect the cooking time required for pasta.
Drip pasta well and then add the oil and the garlic clove.
Mix well and serve it.
Enjoy your meal!
(If you want to see Italian version click here)
