Orecchiette with Sundried Tomatoes, Broccoli Rabe, and Cannellini Beans

This recipe is a combination of one that my mother makes, as well as a recipe from the Whole Foods website, plus some tweaks of my own. Another easy weeknight dinner, it's also great with some chopped up and sauteed Italian sausage (sweet or hot).

• one pound orecchiette pasta (or any small pasta of your choice)
• few tablespoons olive oil
• one bunch broccoli rabe (stems and leaves), chopped into one-inch pieces
• two cloves garlic, minced
• one cup of sun-dried tomatoes in olive oil, chopped
• one (15 oz.) can cannellini beans, drained and rinsed
• salt and pepper to taste

(1) Bring a large pot of salted water to a boil.
(2) Cook pasta until al dente. Reserve about a cup of the pasta water.
(3) Return the drained pasta to the pot.
(4) In a large skillet or saute pan, heat the olive oil and add the garlic.
(5) Cook for 1-2 minutes.
(6) Add the broccoli rabe and saute until it wilts and the stems are fork tender.
(7) Add the sun-dried tomatoes and cannellini beans and combine.
(8) Cook until warmed through.
(9) Add the contents of the saute pan to the pasta in the pot. (If your saute pan is large enough, you can add the pasta to the saute pan, otherwise add the contents of the saute pan to the pasta in the pot.)
(10) Stir and add some of the pasta cooking water to form more of a sauce.
(11) Add salt and pepper too taste.
(12) Serve with grated parmesan cheese, if desired.

The Easiest Tomato Sauce You'll EVER Make...Promise

Given that my Nana's tomato sauce recipe is an all-day procedure, I have long been in the hunt for an easy tomato sauce that you can whip up on a work night. After long last, I found this one, it sounds almost too easy, but trust me, it's tasty. It's from Glamour magazine, I lost the original article, but they adapted it from another cookbook.

• one 28 oz. can of whole, peeled tomatoes (the San Marzano brand is a little more expensive, but I think they're worth it for the quality).
• 1/2 stick of butter
  
• one medium onion, peeled and cut in half
• salt and pepper to taste (if you're using salted butter, you won't need that much salt in the recipe)

(1) Place entire can of tomatoes into a saucepan or skillet.
(2) Add the butter and the two onion halves, cut sides down.
(3) Bring to a gentle simmer (without a lid).
(4) Use a spoon to break up the tomatoes.
(5) Cook over low heat for about 30-45 minutes, until the sauce thickens.
(6) Add salt and pepper, to taste.
(7) Remove onions and discard (or chop them up and serve them on crusty bread, yum).

I've served this over pasta, spaghetti squash, eggs. It keeps in the fridge for a few days, but doesn't freeze very well.