Prepare the orecchiette pasta if making your own. Follow a recipe here and adjust the amount for as many people as you need.

If using broccoli rabe, remove external leaves, wash the rest, and dry well. OR If using turnips, remove the turnip greens from the root, wash them, and dry. The turnip itself is not needed for the recipe, just the greens.

Bring salted water to a boil in a pot. On a separate pan, over medium heat, toast the bread crumbs in half the olive oil until golden brown. Set aside.

Cook the broccoli rabe or turnip greens for 5 minutes in the boiling water. Add the pasta and boil for another five minutes. While boiling, move to the next step.

In the meanwhile, on a pan, add the rest of the oil, garlic clove, and anchovies. Cook over medium heat while constantly mixing until the anchovy fillets have dissolved. This takes only a few minutes. Then remove the garlic clove. Turn off the heat.

When the pasta and the greens are ready, drain them well and add them into the pan with the oil and anchovy "sauce". Turn on the heat briefly. Mix well and add a pinch of salt if needed.

Plate up the pasta and add the toasted bread crumbs on top with a drizzle of olive oil. Serve.