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. ---------------------------------------------------------------------------
Nutrition
Ingredients
