Gemelli with Broccoli Rabe and Anchovies

Ingredients

• 2 ounce anchovy drained canned
• 1 pound broccoli rabe 
• 6  garlic clove coarsely chopped
• 1 pound rotini pasta 
• 0.5 cup olive oil extra virgin extra-virgin
• 1 cup breadcrumbs crisp (Japanese bread crumbs)
• 0.5 teaspoon pepper dried hot to taste

Equipment

• frying pan
• oven
• pot
• baking pan
• wooden spoon
• colander

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
3. While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
4. While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes.
5. Remove from heat.
6. Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
7. Serve pasta sprinkled with some toasted panko and pass remainder.