1. Set a large pot of salted water over high heat, and bring it to boil. Add the broccoli rabe. Cook over medium-high heat until the stems are tender, about 5 minutes. Remove the greens from the pot and let them drain in a colander in the sink. (You’ll use the same pot of water to cook the pasta.)

2. Cook the orecchiette according to the package directions. Before draining the pasta, add the broccoli rabe and stir for a few seconds. Drain the pasta and broccoli rabe in a colander. Use a pair of kitchen shears to snip the broccoli rabe into pieces.

3. Put the olive oil in a large skillet over medium heat. Add the garlic, anchovies and red pepper flakes and cook for about 5 minutes, stirring constantly, until the anchovies have dissolved into the oil. Remove the skillet from the heat.

4. Add the cooked pasta and broccoli rabe to the olive oil mixture in the skillet; toss well. Transfer to a serving bowl and enjoy.

Sharing Puglia, Hardie Grant, 2015