You can make orecchiette if you are patient enough but now you can buy them and they are quite good.
Wash and trim the turnip top and boil them in plenty of salted water until they are still crisp and green. Keep the cooking water and used it to cook the pasta, adding more water if necessary.
While the pasta is cooking heat the olive oil in a pan with the garlic clove (chopped) and the chilli, add the turnip tops and turn them so the leaves are well coated with the oil. Remove the chilli and add the drained pasta.
Mix well and serve very hot. No grated cheese on this dish.