Bring a large pot of water to a rolling boil and season generously with Fine salt.
Trim and wash the Cime di rapa (broccoli rabe). Add the greens to the boiling water and blanch for 2–3 minutes until bright green and tender; remove with tongs and set aside, reserving the cooking water.
Add the Orecchiette to the same pot of boiling water and cook until just al dente according to package instructions, reserving about a cup of the pasta cooking water before draining.
While the pasta cooks, heat 3–4 tablespoons of Extra-virgin olive oil in a large skillet over medium heat. Add thinly sliced Garlic, a few Anchovy fillets torn with a knife, and a sliced or crumbled Red chili pepper. Gently cook, stirring, until the garlic is fragrant and the anchovies have mostly dissolved into the oil—do not let the garlic burn.
Chop the blanched Cime di rapa (broccoli rabe) roughly (stems and leaves) and add them to the skillet. Toss to combine and add a splash of the reserved pasta water to help the greens soften and the flavors meld.
Add the drained Orecchiette to the skillet with the greens and toss vigorously, adding more reserved pasta water a little at a time to create a silky coating that clings to the pasta. Taste and season with a little Salt as needed.
In a small pan, warm 2 tablespoons of Extra-virgin olive oil over medium heat and add the Fresh breadcrumbs. Toast, stirring often, until they are golden brown and crisp. Remove from heat.
Serve the pasta immediately topped with the toasted Fresh breadcrumbs and an extra drizzle of Extra-virgin olive oil if desired. Adjust seasoning with Salt and a pinch of chili to taste.
