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1
Start cooking the pasta in a large pot of boiling salted water 5 minutes before you start the sauce if you are using dry pasta, or just after you have started the sauce if using fresh pasta.
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2
Pour 1/3 cup of the olive oil into a big skillet, scatter the garlic slices in, and set the pan over medium-high heat.
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3
Cook for 1 minute, until the sizzling starts.
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4
Toast the peperoncino in a hot spot for 1/2 minute; stir in with the garlic.
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5
Drop the anchovies into the pan, and spread them out.
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6
Cook for a minute or so, stirring once or twice, until theyve started to melt into the oil.
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7
Dump the broccoli di rape pieces in the skillet, place a cover on the pan, and let the greens steam and wilt for a minute or so.
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8
Uncover, and stir the greens around the pan.
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9
If the greens were wet from washing, there should be a good layer of liquid in the pan.
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10
If theres not, ladle in a cup or so of hot water from the pasta-cooking pot.
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11
Stir in another 1 1/2 tablespoons of the olive oil and cover the pan.
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12
Lower the heat, and simmer the greens for 5 minutes or longer, until theyre quite tender.
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13
Add more pasta water if necessary to keep the greens steaming.
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14
Uncover the pan and reduce the liquid (or add water) so theres just a cup or so surrounding the greens.
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15
Keep the sauce hot until the pasta is ready.
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16
When the pasta is done almost al dente, scoop it up and into the skillet to finish cooking.
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17
Off the heat, toss in the remaining olive oil.
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18
Put individual portions of pasta into warm bowls.
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19
Sprinkle 2 teaspoons of toasted crumbs on top of each serving and around the rim of the bowl as well.
