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Orecchiette with Cannellini and Broccoli Recipe

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This recipe for Orecchiette with Cannellini and Broccoli, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Leith
Added: Saturday, May 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 T olive oil
c chopped onion
3 garlic cloves, minced
1/2 t dried crushed red pepper
1 (28 oz) can diced tomatoes in juice
1/4 c water
1 (15 oz) can cannellini beans, drained
1/2 c chopped fresh basil
8 oz orecchiette (little ear-shaped pasta) or medium pasta shells
1 lb broccoli crowns, separated into small florets (about 5 cups)
freshly shaved or grated Parmesan cheese

Directions:
Directions:
Saute onion in oil in large nonstick skillet over medium heat until tender, about 5 min. Add garlic and crushed red pepper; stir 1 min. Stir in tomatoes with juices and 1/4 c water. Bring to boil. Reduce heat to medium and boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil.

Meanwhile, cook pasta in large pot of boiling water until almost tender, about 15 min. Add broccoli and cook until pasta is tender, but still firm, and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 c pasta cooking water and reserve. Drain pasta and broccoli; return to pot. Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Transfer pasta to serving bowl. Sprinkle with cheese and serve.

Number Of Servings:
Number Of Servings:
about 4 - 6
Personal Notes:
Personal Notes:
I got this recipe from my son-in-law Mark and it's become one of my favorites.

 

 

 

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