Bring a large of water to a boil and blanch the broccoli rabe for 2 minutes. This removes the bitterness. Immediately plunge (shock) the broccoli rabe into ice water to stop the cooking.

Place a large sauté pan over medium high heat. Generously coat the bottom of the pan with olive oil. Add the garlic, crushed chilies and anchovy filets. Cook until the anchovies almost dissolve (about 1-2 minutes).

Add the tomato paste, figs, blanched broccoli rabe, and pasta water and cook until the mixture becomes thick and most of the water cooks out (about 5 minutes). Add the cooked pasta and toss together. Adjust seasoning with salt and pepper. Serve with salad, bread and garnish with cheese for a daily meal.