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Spaghetti with turnip tops with Gold Evo Oil

  • 320 g of spaghetti from Gragnano
  • 600 g of turnip tops
  • 5\6 pachino cherry tomatoes
  • 1 clove of garlic
  • 6 anchovies in oil or in salt (desalted and filleted)
  • chili pepper



  • Clean the turnip tops by separating the leaves from the flowers.
  • Blanch the turnip leaves in boiling salted water for 3 minutes then cool them quickly to keep the colour.
  • Blend the leaves with a spoonful of extra virgin olive oil and a little cooking water until you get a smooth, fine sauce.
  • Cook the spaghetti in the same cooking water as the turnips, in the meantime put the garlic clove and the anchovy fillets in an iron pan, as soon as it sizzles, add the turnip tops and the cherry tomatoes, cook for 3 – 4 minutes, set aside some.
  • Drain the spaghetti two minutes before they are fully cooked and finish cooking in the pan gradually adding the turnip sauce.
  • At the end of cooking, serve the spaghetti, garnishing with previously preserved turnip greens.


We complete everything with a drizzle of oil Gold This is ChiaroMonte.

The orecchietta is his majesty but the spaghettone makes his figure!

First of all, the acidity requirement, which must be equal to or less than 0.8%. Furthermore, through the "panel test", an organoleptic analysis also regulated by strict European standards, its flavour, colour, smell and appearance are examined. The superior quality EVO oil is obtained by cold pressing, controlled by electronic devices and which must not exceed 27 degrees. In this way, in fact, it is guaranteed that the processing does not alter the precious organoleptic characteristics of the oil.