1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil.
1 lb (454g) broccoli raab
3 Tbsp extra virgin olive oil, divided
1 large onion, medium dice
4 large cloves garlic, minced
4 anchovy fillets
1/4 tsp crushed red pepper
1 can (14oz / 411g) diced tomatoes
1 can (15 oz/ 425g) cannellini beans, drained
1 tsp salt
1/2 tsp fresh cracked pepper
1 rounded tsp oregano
1/2 box ( 8 oz / 227g ) Notta Pasta
2 Tbsp grated Parmesan cheese
1 Bring large pot of water to boil while preparing sauce.
2 Trim ends of broccoli raab and cut into 1? (2 cm) pieces (leaves and all). Rinse and set aside to drain.
3 Heat 2 tablespoons of the oil in skillet until hot. Add onions, garlic, anchovies and crushed red pepper. Saut?, crushing anchovies with back of a spoon until dissolved, and onions are soft.
4 Add the tomatoes, beans, salt, black pepper and oregano. Bring to a gentle simmer and cook 2 to 3 minutes.
5 Add broccoli raab to the boiling water and cook for two minutes. Strain out raab with a large slotted spoon or wok sieve. Rinse under cold water and set aside to drain.
6 Add the Notta Pasta to the same water the broccoli raab was cooked in and boil according to directions, stirring occasionally. Pasta is done when firm but tender (al dente). Drain, reserving one cup of Pasta water. Return Pasta to pot and toss with remaining tablespoon of oil. Pour into a large serving bowl.
7 Add broccoli raab to skillet of sauce and stir until heated through. If a more liquid sauce is desired, add some of the reserved Pasta water. Salt and pepper to taste and pour over Notta Pasta. Sprinkle with Parmesan and enjoy!