A leftovers dish, doses are approximate.
Ingredients for 4 persons:
- 250 g of Filotea Spaghetti alla Chitarra
- 100 g of sun-dried tomato paté
- 200 g of stewed turnip greens
If no dried tomato paté is handy, you can prepare it at home. Drain dried tomatoes in oil, put them in a blender and blitz, adding extra virgin olive oil until you obtain a coarse but fluid cream.
If you don’t have any leftover stewed turnip greens, sauté a clove of garlic and a little chili in a pan with some olive oil, add the turnip greens, salt, cover and cook over a low heat, stirring often until the greens are well cooked.
Put the dried tomato patè in a skillet and dilute it with a little pasta water.
Meanwhile, cook the spaghetti in plenty of boiling salted water for 3 minutes. Drain and pour into the skillet containing the paté, mix well and only then add the stewed turnip greens.
Toss all the ingredients together for a minute trying not to break up the stewed greens, serve immediately and enjoy!