In a large skillet, heat a small amount of olive oil and saute the garlic and onion until the onion is translucent. Add the rapini and sardines (with their oils and juices) and continue to saute until the rapini is wilted, breaking up the sardines as desired.

Meanwhile, cook orecchiette according to package instructions and drain.

In a small skillet or saucepan, toast the bread crumbs and red pepper flakes over low heat until golden. Set aside.

Add the lemon juice and zest, and olives to the rapini and cook for about 2 minutes to heat the olives through. Toss with orecchiette and divide into two large bowls. Sprinkle with toasted bread crumbs.