Clean the broccoli florets and blanch them in boiling salted water. Drain and squeeze well. Toss them with oil and sun-dried tomatoes until creamy.
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Meanwhile, cook the orecchiette in the boiling water from the broccoli rabe. In another pan, sauté the anchovies, chili pepper, and bay leaves in oil. Add a ladle of the cooking water. In another pan, add a little oil and toast the breadcrumbs.
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Drain the pasta al dente and finish cooking it in the sauté pan.
Add the creamed broccoli and stir. Turn off the heat and stir in the Parmesan. Serve, adding the crispy breadcrumbs.
