A classic recipe from Puglia, but with broccoli rabe in season it tastes just as good in Rome.
500 g orecchiette
1 kg broccoli rabe
2 cloves of garlic
2-4 full chili peppers
3 small anchovies
Pick through the rabe, getting rid of all the big leaves and stems, keeping only the tender leaves and stems, you should end up with about a quarter of what you started with
Cook rabe in boiling salted water for 3 minutes. Spoon out, saving water.
Bring water back to boil and cook pasta in it. Smash garlic and soften in large pan with olive oil and chili-peppers. Once the garlic begins to soften add the anchovies. Once they fall apart add rabe and cook another 2-3 minutes.
Add pasta to pan without draining pasta water, mix well and serve immediately with grated parmesan.