Yes! Totally agree with Chris…given that this is a classic Pugliese dish, you really must add in some (ideally fresh) chili flakes, as generously as you can handle. Yum. And although I wouldn’t add cheese personally (the anchovies are already quite salty), some toasted bread crumbs (or crispy onions, or crushed-up toasted nuts) add a really nice crunch over the top that can bring the entire dish together. Also, if big chunks of veggies in your pasta aren’t your thing, this recipe with the EXACT same ingredients in the same proportions (or with an additional bit of parmesan and walnuts) can be blended into a broccoli rabe pesto. The pesto will perfectly cover every bite of orecchiette and give you the same wonderful combination of bitter greens and marine salt. Anyway, I really enjoyed the recipe and the story (and your writing) and I agree that oricchiette con cime di rapa is the best Pugliese pasta dish ever!