Orecchiette with Broccoli Rabe and Tomatoes (and anchovies.. shhhh)

Ingredients:

• olive oil
• 1.5 cups breadcrumbs
• salt
• 4 anchovy fillets, rinsed and patted dry
• 6 garlic cloves, thinly sliced
• 2 tablespoons salt-packed capers, rinced
• 1 pound cherry tomatoes, halved
• 1/4 teaspoon red pepper flakes
• 1 pound broccoli rabe, trimmed and cut into 2 inch pieces
• 1 pound orecchiette pasta

Instructions

• Heat oil in a large pan over medium heat.  Add breadcrumbs and salt, and cook until crisp (about 5 minutes) and transfer to a plate.
• Heat more oil in pan and add anchovies, and stir until they dissolve.  Add garlic and capers, and cook until the garlic is golden (just a couple minutes).
• Add tomatoes and red pepper flakes to the pan, and add a little more oil.  Raise the heat to medium-high and cook, stirring occasionally, until tomatoes begin to break down.
• Meanwhile, bring a large pot of salted water to a boil.  Cook both the broccoli rabe and the pasta in this water (timing will depend on if you use fresh or dry pasta.  Cook pasta first if using dry).
• Add pasta, broccoli rabe, and a little reserved pasta water to the tomato mixture in the pan.  Cook over medium-high heat, stirring gently.  Transfer to a serving dish and sprinkle breadcrumbs on top.