Pasta alla Renaiola

Method

1. Bring a pot of salted water to a boil. Add the turnip tops (cime di rapa), cover, and cook for about 10–13 minutes, until tender. Meanwhile, prepare the other ingredients.
2. In a large pan, heat a generous drizzle of olive oil. Add the sliced garlic and a whole chili pepper (or less if very spicy). Cook gently until fragrant.
3. Cut the herring fillets into small pieces and add them to the pan. Sauté for a couple of minutes, then deglaze with a splash of white wine. Turn off the heat and set aside.
4. Once the turnip tops are cooked, transfer them to a bowl of ice water to cool quickly. Squeeze out excess water, then chop them coarsely.
5. In the same boiling water used for the turnip tops, cook the pasta until al dente. Reserve some pasta cooking water before draining.
6. Reheat the pan with the herring and garlic. Add the chopped turnip tops and stir to combine. Cook for a minute to meld the flavors.
7. Add the drained pasta to the pan, along with a little pasta water. Toss vigorously over medium heat until the pasta is well coated and creamy. Adjust salt if needed.
8. Serve immediately, finishing with a drizzle of raw olive oil and an extra sprinkle of chili if desired.