Orecchiette alla Pugliese

Directions

• 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.