Orecchiette with Cannellini and Broccoli

Name: Orecchiette with Cannellini and Broccoli
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 3 garlic cloves, minced; 1/2 teaspoon dried crushed red pepper; 1 28-ounce can diced tomatoes in juice; 1/4 cup water; 1 15-ounce can cannellini (white kidney beans), drained; 1/2 cup chopped fresh basil; 8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells; 1 pound broccoli crowns, separated into small florets (about 5 cups); 3 tablespoons freshly shaved Parmesan cheese

By Marie SimmonsPhotography by Scott Peterson

February 28, 2003

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Recipe notes