Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes

• 1/2 pound orecchiette (little ears) or rigatoni
• 1 large head broccoli, trimmed into small flowerettes, about 3 cups
• 3 tablespoons extra-virgin olive oil
• 1 medium-size red onion, diced, about 1 cup
• 1 13 cups canned chickpeas, rinsed and drained
• 2 tablespoons minced garlic
• 2 cups diced canned plum tomatoes (1 28- or 29-ounce can
• 1/4 teaspoon salt (optional)
• Freshly ground black pepper to taste
• 4 tablespoons grated Parmigiano Reggiano or pecorino (optional)

1. Cook the orecchiette in boiling water until tender but firm; drain.
2. Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
3. Heat the olive oil in a large nonstick pan and saute the onion until it is soft.
4. Add the chickpeas and garlic and warm.
5. Add the tomatoes and broccoli and heat.
6. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.

orecchiette, head broccoli, extravirgin olive oil, red onion, chickpeas, garlic, tomatoes, salt, freshly ground black pepper, pecorino

Taken from cooking.nytimes.com/recipes/11985 (may not work)