Clean the broccoli rabe by removing the hardest and thickest stems and the larger leaves (you can keep the flowers). Break the greens into pieces and wash well.
Boil the orecchiette in 8 quarts of salted water for 6 minutes.
Then add the broccoli rabe into the boiling pasta for 6 more minutes before draining.
In a frying pan or skillet, heat the olive oil and add the peeled and chopped garlic. Let the garlic soften a little and then add the sliced hot cherry pepper (if you are using it) and the anchovies and stir until the anchovies melt. Keep the heat low so nothing burns.
Brown the breadcrumbs (Flora Plain Bread Crumbs) in a separate frying pan with a little olive oil (if you are using them)
Add the drained orecchiette and broccoli rabe to the olive oil, garlic and sliced hot cherry pepper
Mix everything together well.
Serve immediately with a sprinkling of breadcrumbs and/or Flora Grated Parmesan-Romano cheese