Orecchiette con le Cime di Rapa

Trim the cime di rapa: snap off the thick, woody lower stems and any tough or damaged outer leaves. Keep the tender inner leaves and the bitter floral tops, breaking larger pieces by hand so they cook evenly.

Rinse the trimmed greens well in cold water and set aside to drain.

Warm the extra-virgin olive oil in a wide pan over low heat with the crushed garlic cloves and the whole peperoncino. Let them gently flavor the oil without browning the garlic.

Add the anchovy fillets and mash them with a wooden spoon or fork until they dissolve into the oil. Lift out and discard the garlic and the peperoncino, leaving a savory, aromatic oil behind. Set the pan aside.

In a separate small pan, toast the breadcrumbs in a little olive oil over medium heat, stirring constantly until deep golden and crisp. Tip them onto a plate at once so they stop cooking and do not burn.

Bring a large pot of salted water to a rolling boil. Add the cime di rapa and let them soften for about 4 minutes.

Add the orecchiette to the same pot with the greens and cook until the pasta is al dente, following the timing on the package. Scoop out a ladle of the starchy cooking water, then drain.

Return the drained pasta and greens to the pan with the anchovy oil. Toss over high heat for about 2 minutes, adding a splash of the reserved cooking water to create a glossy coating that clings to the orecchiette.

Serve hot with a drizzle of raw extra-virgin olive oil and a generous scattering of the toasted breadcrumbs on top. Add a pinch more chili if you like extra heat.