Orecchiette alla Pugliese

Combine breadcrumbs and 2 Tbsp. olive oil in a large skillet, and cook over medium-low heat, stirring occasionally, until crisp and golden brown, 8–10 minutes. Season with salt and pepper to taste.

Set breadcrumbs aside to cool. Wipe out the skillet.

Bring a large pot of salted water to a boil over high heat. Add broccoli rabe to boiling water and cook, stirring frequently to keep submerged until floret stems are barely tender and leaves have softened, about 1–2 minutes.

Using a slotted spoon, remove broccoli rabe from water. Roughly chop into bite-sized pieces and reserve.

Add orecchiette to boiling water and cook until al dente, about 8 minutes. Drain, reserving 2 cups of pasta water.

Meanwhile, combine 1/4 cup olive oil, anchovies, and garlic in a skillet. Cook over medium-low heat, stirring and breaking up anchovies occasionally with a wooden spoon. Continue until anchovies have dissolved and garlic has softened and is just beginning to turn lightly golden, about 5 minutes.

Add red pepper flakes and continue to cook, stirring until fragrant, about 30 seconds.

Add 1 cup pasta water to the skillet with anchovy mixture and cook until slightly reduced.

Add orecchiette and broccoli rabe to the skillet and heat through, adding more pasta water if necessary to create more sauce. Cook for a few minutes to reduce the sauce further.

Remove from heat and add cubed Fresh Mozzarella. Toss gently with a large spoon.

Divide pasta between individual serving bowls, drizzle generously with olive oil, sprinkle with breadcrumbs, and serve.