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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

Food Network