Prep 10 mins
Cook 25 mins
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.
- 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
- 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.
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.
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.
Easy and yummy, thanks for sharing!