This speedy one-pot pasta dish is a riff on classic orecchiette con cime di rapa, or orecchiette with broccoli rabe, from Puglia in southern Italy. We opt for sweet, mild Broccolini instead of broccoli rabe, which has a notable bitterness, and we cut the stalks into small pieces that combine well with the pasta. If you’re a fan of rabe, feel free to use it, but reduce the cooking time by a minute or two, as rabe tenderizes more quickly. Each of the other ingredients plays a key role in the dish, lending big, bold and bright Mediterranean flavor. Oil-packed anchovies are sold in tins and jars that vary in size; a two-ounce container should contain about 12 fillets, the amount needed for this recipe.