In a large sauté pan, heat the olive oil for 1 minute, add the anchovies, and stir until they melt.
Add the garlic salt and chili flakes and cook until the garlic becomes fragrant.
Turn off the heat and set aside.
Bring a large pot of salted water to a boil, add the chopped rapini, and cook for 5 minutes.
Add the orecchiette pasta and cook according to the label on the box, or cook for 4 minutes if using fresh pasta.
When done, drain the pasta and rapini using a colander and reserve 1 cup of the pasta water.
Place the sauté pan with the olive oil, anchovies, and garlic back on the stove and heat until the garlic starts to sizzle. Add the pasta with the rapini and stir everything together. Add some pasta water if needed. Taste and adjust the salt and chili if needed.