Ingredients for 4 Persons

18 oz. av. (500 g) of Orecchiette Paesane,
1/2 soup cube,
12.25 oz. av. boiled turnip tops,
3 fillets of anchovy,
a pinch of chilly,
a leaf of laurel,
a ladle of tomato soup,
a pinch of chilly

In a frying-pan fry slightly garlic, olive-oil, a leaf of laurel, and a pinch of chilly, add the cooked turnip-tops with a little of their water of cooking. Add 1/2 soup cube and one ladle of tomato soup.
Strain pasta, add them to above mentioned ingredients and brown the whole in the frying-pan.