Ingredients
7 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups plain fresh breadcrumbs
Kosher salt
4 anchovy fillets, rinsed and patted dry
6 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped
1 pound cherry tomatoes, halved
1/4 teaspoon red-pepper flakes
1 pound fresh Step-by-Step Orecchiette or best-quality dried orecchiette
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
Preparation
In a large saute pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. If using fresh orecchiette, add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. If using dried orecchiette, cook according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup pasta water.
Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.
