Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 4-5 medium plum tomatoes, chopped
- 1/2 teaspoon dried oregano
- Pinch of crushed red pepper
- 1 15-ounce can cannellini beans, rinsed
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 8 ounces orecchiette, radiatore or other short pasta
- 1 pound broccoli rabe, stem ends trimmed, rinsed and cut into 1 1/2-inch pieces
- 1/4 cup freshly grated Parmesan or Pecorino Romano cheese
Description
Pasta & Beans - The Huffington Post
Kitchen Daily
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