1

Take the leaves and florets of the broccoli rabe from their stalks and blanch them in boiling salted water for about a minute, just to take away some of their bitterness. Drain and squeeze to remove the excess water. Chop very line.

2

Warm half the olive oil in a large saute pan, add the garlic and chiles, and gently cook them without allowing them to color (don't let the garlic burn er it will taste hitter). Then add the broccoli rabe and toss around. Add another tablespoon of olive oil.

3

Meanwhile, bring a large pan of water to a boil, salt it, put in the orecchiette and cook for about a minute less than the time suggested on the package until al dente.

4

While the pasta is cooking, ladle out a little of the cooking water and add to the pan containing the broccoli rabe. Then turn clown the heat and add the anchovies as well. Let them dissolve without frying them, stirring all the time. Taste and season if necessary — remember that the anchovies will add their own saltiness.

5

When tho pasta is cooked, drain, reserving the cooking water and add the pasta to the pan containing the sauce. Toss for 2 to 3 minutes, so the turnip tops cook and begin to cling to the pasta.

6

Add the rest of the olive oil, toss well to coat and serve.