Ingredients: Breadcrumbs: 4 Tablespoons Olive Oil 1 Anchovy, or 1 Teaspoon Anchovy Paste 2 Cloves Garlic, Finally Minced 1 1/2 Cups Fresh Breadcrumbs (See Notes Above) Salt & Pepper 1 Tablespoon Fresh Lemon Zest Pasta Sauce: 4 Tablespoons Olive Oil 2 Garlic Cloves, Minced 2 Anchovies, or 2 Teaspoons Anchovy Paste 1 Pound Cherry Tomatoes, Halved 1/2 Teaspoon Red Pepper Flakes Salt & Pepper To Taste 1 Large Bunch Broccoli Rabe (About 1 Pound), Trimmed & Cut Into 1 Inch Pieces 1 Pound Orecchiette To Serve: Grated Pecorino Romano Cheese Directions: In a large frying pan, heat the olive oil over medium heat, then add the anchovy and garlic, and use a fork to mash together. Add the breadcrumbs, and cook stirring often, until the crumbs are crisp and golden brown. Season with salt, pepper, and lemon zest, and then set aside until needed. Put a large pot of salted water on to boil. Heat the oil for the sauce in a saucepan over medium heat, and then add the garlic, anchovies, tomatoes, pepper flakes, salt and pepper. Cook, stirring occasionally until the tomatoes begin to soften, about 5 minutes. Cook the pasta until it is about 3/4 cooked. Add the broccoli rabe to the pot, and continue to cook until the pasta is “al Dente”. Reserve a small cup of pasta water, then drain the pasta and broccoli rabe, and return it to the pot. Add the tomato mixture, and mix over high heat until piping hot, adding a little pasta water to loosen. Serve in individual bowls with breadcrumbs on top, offering grated cheese at the table.