Clean and wash the tender leaves and florets of the broccoli rabe, then cook them in salted boiling water. After a few minutes, add the orecchiette to the same pot and cook until al dente.
Meanwhile, prepare a sauté with extra virgin olive oil, garlic, and chilli. Add the anchovy fillets and mash them until they melt into the sauce, then add a pinch of oregano for extra flavour.
Drain the pasta and vegetables directly into the pan and toss over high heat, adding a little pasta cooking water if needed. Serve with a sprinkle of fresh oregano.
