Orecchiette with Broccoli and Tomatoes

Name: Orecchiette with Broccoli and Tomatoes
Ingredients: 3 tablespoons olive oil; 2 cloves garlic, minced; 1 1/2 pounds broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all); 1 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can); 1/4 cup canned low-sodium chicken broth or homemade stock; 3/4 pound orecchiette; 1 teaspoon balsamic vinegar; 1/3 cup chopped fresh parsley; 2 tablespoons butter