1 Cook the orecchiette in boiling salted water until al dente. Drain the beans. Rinse and dry the arugula, then remove the hard stems. Slice a shallow "X" in the tomato. Blanch in boiling water, then remove. Peel, quarter and remove the seeds. Peel and finely chop the onion.
2 Heat the olive oil in a pan, and sauté the onions. Pas the garlic through a press, then add to the onions. Mix in the tomatoes and the broth, and simmer for 5 minutes. Add the arugula and cook until wilted.
3 Add the white beans to the sauce, then heat briefly. Toast the breadcrumbs in the butter until golden brown. Divide the pasta onto 4 plates, then top with the sauce. Garnish the plates with the toasted breadcrumbs and parmesan cheese.