Ingredients Jump to Instructions ↓

  1. 1 pound ziti or penne pasta

  2. 1/4 cup extra-virgin olive oil

  3. 5 large garlic cloves, finely chopped

  4. 1/4 pound curly escarole, sliced

  5. 1 (16 ounce) can cannellini beans, drained and rinsed

  6. 1 (14 1/2 ounce) can diced tomatoes with juice, undrained

  7. 2/3 cup dry white wine or canned vegetable broth

  8. Salt and freshly ground pepper, to taste

  9. 1/4 cup fresh basil leaves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Cook pasta according to the package directions.

  2. Heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly browned (less than a minute). Add escarole; stirring occasionally until wilted, about 2 minutes. Add beans, tomatoes with their juice and wine. Simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper; stir in basil and heat through. Drain pasta and toss with the sauce.


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