Orecchiette With Cannellini and Broccoli

"This is a winner recipe for Fridays, when meat is not on the menu most of the year. I found it on epicurious.com, although it was originally printed in the March 2003 issue of Bon Appetit."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat oil in large nonstick skillet over medium-high heat. Add onion and saute until tender, about 5 minutes.
  • 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.
  • Stir in beans and basil. Season sauce to taste with salt and pepper.
  • 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.
  • Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
  • Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and peppper.
  • Sprinkle with cheese to taste and serve.

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Reviews

  1. This tastes like pure comfort food to me and like something my Italian grandmother used to make. I had a lovely can of diced San Marzano tomatoes and made this exactly as posted, except I used 16 oz. of pasta, which worked out great. I would think only 8 oz. would be a little "soupy". This took no time at all, and was delicious! Thanks for sharing.
     
  2. Really delicious. I liked that the veggies added some bulk, rather than using a lot of pasta. I think this would also be good at room temperature as a pasta salad.
     
  3. Easy and yummy, thanks for sharing!
     
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RECIPE SUBMITTED BY

I like to cook. I also like to breathe, look at myself in the mirror, and eat small vegetables. I work as a parsnip in my spare time and covet the cool side of the pillow.
 
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