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1
In a medium size pot heat water and when the water comes to a boil add the broccoli rabe to blanch for about 3-4 minutes to tenderize it.
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2
In a large heated frying pan drizzle a little olive oil and add the bacon, sun dried tomatoes and half of the garlic. Allow the bacon to crisp a little and the garlic to get a little golden.
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3
After the broccoli has blanched lift it out of the water and carefully place it in the pan with the bacon, sun dried tomatoes and the garlic. Toss and squeeze a little lemon over the broccoli.
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4
Bring to a boil the same water the broccoli was cooked in, and cook the spaghetti in it as directed. When the spaghetti is done lift it out of the water and put it in the pan with the broccoli rabe and toss.
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5
Gently toast the bread crumbs in a small frying pan. In a little larger frying pan heat a drizzle of olive oil and add the rest of the garlic and allow it to become golden. Add the bread crumbs, a few red pepper flakes, grated cheese and toss.
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6
Add this to the spaghetti and toss.
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7
In a serving plate place a drizzle of olive oil, red pepper flakes and grated cheese plate the broccoli rabe and spaghetti. Drizzle a little more olive oil, some red pepper flakes a squeeze of lemon, place the anchovies on top and some grated cheese.
