Orecchiette With Cannellini and Broccoli |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a winner recipe for Fridays, when meat is not on the menu most of the year. I found it on , although it was originally printed in the March 2003 issue of Bon Appetit. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
4 garlic cloves, minced |
1/2 teaspoon dry crushed red pepper |
1 (28 ounce) can diced tomatoes with juice |
1/4 cup water |
1 (15 ounce) can cannellini, drained and rinsed (white kidney beans) |
1/2 cup chopped fresh basil |
8 ounces orecchiette (little ear-shaped pasta) or 1 medium pasta shells |
1 lb broccoli floret, separated into small florets (about 5 cups) |
3 tablespoons freshly shaved parmesan cheese |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Add onion and saute until tender, about 5 minutes.
2. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes.
3. Stir in beans and basil. Season sauce to taste with salt and pepper.
4. Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer.
5. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
6. Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and peppper.
7. Sprinkle with cheese to taste and serve.
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