Authentic Pugliese Orecchiette con Cime di Rapa

Boil the greens: Bring a large pot of water to a rolling boil and add coarse sea salt. Add the cleaned cime di rapa (broccoli rabe) and blanch for 3 to 4 minutes until vibrant green and slightly tender.

Cook pasta directly with greens: Do not drain the water. Add the orecchiette directly into the same boiling pot with the greens. Cook until the pasta is 1 to 2 minutes shy of al dente according to package instructions.

Build the aromatic base: While the pasta cooks, heat extra virgin olive oil in a large skillet over medium-low heat. Add the sliced garlic, red pepper flakes, and anchovy fillets. Gently press the anchovies with a wooden spoon for 2 minutes until they completely dissolve into a savoury, aromatic oil.

Combine pasta and sauce: Reserve 1/2 cup of starchy cooking water. Use a slotted spoon or spider strainer to transfer the pasta and greens directly from the boiling water into the skillet.

Emulsify: Toss everything vigorously over medium heat for 1 to 2 minutes so the oil and pasta water create a glossy coating clinging to the orecchiette cups. Add a splash of the reserved cooking water if the pan looks dry.

Garnish and serve: Remove from heat. Plate into warm bowls and top generously with toasted crispy breadcrumbs, a final drizzle of raw extra virgin olive oil, and freshly cracked black pepper.