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
DIRECTIONS
1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.
3. Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli rabe and cook until the pasta is just tender and the broccoli rabe is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli rabe and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.
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