Get some lightly salted water boiling for the pasta and start prepping your ingredients. As soon as the water has come to a boil, add the pasta and cook as per the directions on the packaging. Orecchiette pasta usually takes about 15 minutes.
Heat a small pan over medium heat. Add the panko breadcrumbs and toast them, shaking the pan every once in a while, for about 2-3 minutes. Watch them closely so they don't burn. When they're golden and toasty, remove from heat and set aside.
Heat a skillet, preferably a cast iron, over medium heat. When the skillet is hot, drain the oil from the anchovy tin into the skillet (it should give you about a tablespoon). Add another tablespoon of olive oil. Once the oil is hot and sparkling, transfer the minced anchovy into the skillet and let them simmer, stirring occasionally, until they've melted down (about 5 minutes). Stir in the garlic and simmer for another minute. Add another TBSP of olive oil, the tomatoes, and a splash of wine if you fancy. (About a tablespoon worth.) Let it all simmer until the tomatoes are soft and they burst—about 5-7 minutes.
Transfer the cooked orecchiette to the skillet with the spinach, then add about 1/4 cup of pasta water; toss to coat. You'll want to toss is really well to ensure the pasta is fully coated, so give it your all.
Taste test! If you feel it needs salt, add a pinch and give it another quick toss.
Sprinkle the toasted breadcrumbs over the pasta and serve.