Navy Beans & Rotini In Herbed Tomato Sauce

1 lb uncooked rotini
2 Tbs olive oil
3 cloves garlic, slivered
1 large tomato, chopped
2 cups tomato sauce
1/4 cup water
3 springs fresh parsley, chopped
2 tsp dried oregano
2 tsp dried basil
2 cups broccoli florets
2 cups cooked navy beans
1/4 cup sliced black olives
salt and freshly ground black pepper to taste

1) Prepare the rotini according to the package directions; drain.
2) In a large pot, heat the oil and cook the garlic, stirring, until lightly browned. Stir in the tomatoes. Add the tomato sauce, water, parsley, oregano and basil. Cook, uncovered, over medium heat, mashing the tomatoes with a spoon. When the sauce thickens (about 8 minutes), add the broccoli. Simmer, covered, until the broccoli is tender but still crunchy, about 5 mintues.
3) Stir in the beans and olives. Simmer, uncovered, until heated through. Add the rotini, salt and pepper.

Review: A few snafus here, but a yummy dish. Mike couldn't find navy beans, so I used cannellini beans. I would have loved to use navy beans. And, I didn't add any salt and pepper, because I forgot, but it totally didn't need the extra seasoning. The best part of this dish? I have a ton of leftovers!!!