Hot Pasta, Cold Sauce — Three Many Cooks

Ingredients

• 1 to 1½ pounds broccoli (1 large head), cut into small florets, stems peeled and sliced thin
• 12 ounces bite-size pasta such as penne
• Salt
• 3 large garlic cloves, minced
• 1 teaspoon dried basil
• ½ teaspoon hot red pepper flakes
• 3 ounces (about 6 slices) prosciutto, minced
• 2 cups part-skim ricotta
• ½ cup grated Parmesan, plus extra for passing
• 1 pound vine-ripe tomatoes, cut into a small dice
• 12 ounces bite-sized pasta, such as penne
• 2 cans (5 ounces each) tuna packed in oil, not drained
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ cup capers
• 4 ounces ( about 1 cup) crumbled feta, plus extra for passing
• ¼ cup chopped fresh parsley
• 1 can (16 ounces) white beans
• ½ cup grated Parmesan cheese, plus extra for passing
• ½ cup pitted kalamata olives, coarsely chopped
• 2 tablespoons extra-virgin olive oil