Penne with Cime di Rapa

Method

1. Separate the cime di rapa: cut the florets from the stems. Reserve the stems for another use.
2. Blanch the florets in boiling water for a minute, then transfer to ice water to cool and keep their green color.
3. Cut the cherry tomatoes into wedges.
4. Rinse the capers under running water to desalt them.
5. Break the taralli into coarse crumbs.
6. In a small pan, heat a drizzle of olive oil, add a clove of garlic, the taralli crumbs, and oregano. Toast until golden and fragrant. This is the 'pancotto'. Set aside.
7. In a bowl, combine the cherry tomatoes, capers, grated Parmesan, chili pepper (or chili paste), a squeeze of lemon juice, and olive oil. Mix to form a creamy sauce. If too thick, add a spoonful of pasta cooking water.
8. Cook the penne in the same water used to blanch the cime di rapa (or in salted boiling water) according to package directions until al dente. In the last minute of cooking, add the blanched cime di rapa back to the water to reheat.
9. Drain the pasta and cime di rapa, reserving some cooking water.
10. Transfer the pasta and cime di rapa to the bowl with the sauce. Add more Parmesan and a drizzle of olive oil. Toss well.
11. To serve, spread a layer of pancotto on the plate, then top with the pasta. Garnish with extra cherry tomatoes, a drizzle of olive oil, and more pancotto.