Method:

Prepare the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, usually about 10-12 minutes for al dente texture.

Blanch the Cime di Rapa:

While the pasta cooks, heat a large pan with some olive oil. Add the garlic slices and chili flakes, sautéing gently until fragrant (about 2-3 minutes). Add the cime di rapa and a pinch of salt. Cook until they soften, about 5-7 minutes. You want them tender but still vibrant in color.

Anchovy Magic:

Add the anchovy fillets to the pan. Use a wooden spoon to mash them into the oil and vegetables until they dissolve completely into the sauce. The anchovies will create a savory base for the dish.

Combine Pasta and Sauce:

Drain the pasta, reserving about a cup of cooking water. Toss the pasta into the pan with the cime di rapa and anchovy mixture. If the sauce is too thick, add a little pasta cooking water to help coat the pasta.

Final Touches:

Adjust seasoning with salt and pepper to taste. If desired, sprinkle with grated Parmesan or Pecorino cheese for a creamy finish.

Serve and Enjoy:

Serve the pasta warm, garnished with a little extra cheese or chili flakes for heat. This dish pairs wonderfully with a glass of white wine.

Variations & Tips:

If you can’t find cime di rapa, you can substitute it with spinach or kale, although the flavor will be slightly different.

For a milder taste, you can reduce the number of anchovies or use anchovy paste.

Feel free to add toasted breadcrumbs on top for a bit of crunch.

Dietary Substitutions:

Vegetarian: Skip the anchovies and use olives or capers for a salty, briny flavor.

Gluten-Free: Use gluten-free pasta varieties.