penne with cime di rapa and pancetta

penne con cime di rapa e pancetta

for 6

2 kg cime di rapa

400 g penne rigate

150 g pancetta, finely sliced, then cut into matchsticks

3 tablespoons olive oil

3 garlic cloves, peeled and finely chopped

1 × 800 g tin peeled plum tomatoes

Maldon salt and freshly ground black pepper

zest of 1 washed lemon

2 tablespoons chopped fresh flat-leaf parsley

extra virgin olive oil

150 g Pecorino staginata cheese, freshly grated

Heat the olive oil in a thick-bottomed frying pan and fry the garlic with the pancetta until lightly browned. Add the tomatoes, half their juices and a little salt, and cook over a moderate heat, stirring to prevent sticking, for 20–30 minutes.

Prepare the cime by discarding the tough stalks and outer leaves. Keep the budding flower shoots and the smaller tender leaves. Wash well and roughly chop. Cook the cime in a large saucepan of boiling salted water for 5 minutes, then drain well. Put in a bowl, add the lemon zest, parsley and plenty of extra virgin olive oil. Season with salt and pepper.

Separately bring a large saucepan of salted water to the boil, and cook the penne for the stated time, usually about 8 minutes. Drain and mix into the tomato sauce. Test for seasoning. Toss around to allow the penne to be coated, then stir in the cime. Serve with the freshly grated Pecorino.