The Puglia Lady's orecchiette and rabe

Directions

1. Boil large pot of water, generously salted
2. Rinse rabe, removing any stems that might be too tough to eat
3. Dice garlic and anchovies. Some people like to rinse the oil off the anchovies. I like them all salty and oily.
4. Pour three tablespoons of olive oil into a small saucepan over medium heat.
5. Add garlic, anchovies and red pepper to taste. Remember that this small sauce will season a whole package of pasta, so better to add more pepper if you like it spicy.
6. Saute for a few minutes, until the anchovies are dissolved. Turn off heat.
7. Add rabe to boiling water. Cook for about five minutes.
8. Add orrecchiette to boiling rabe and water. Cook the pasta to the underside of al dente because, again, this can turn to mush and the pasta gets a little more heat later.
9. When pasta is nearly done, reheat sauce if necessary. Drain pasta and rabe but not too much. A little water adds to the sauce.
10. Return pasta and rabe to the pot and, with a spatula, scoop all the garlic, oil, anchovy and spice on top. Mix it all well for a minute or two over medium heat.
11. Check for salt and add a bit of black pepper if desired.
12. Serve in bowls with a little splash of olive oil and parmegiano.