1 pound ziti or penne pasta 1/4 cup extra-virgin olive oil 5 large garlic cloves, finely chopped 1/4 pound curly escarole, sliced 1 (16 ounce) can cannellini beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes with juice, undrained 2/3 cup dry white wine or canned vegetable broth Salt and freshly ground pepper, to taste 1/4 cup fresh basil leaves, thinly sliced

Ingredients

• 1 pound ziti or penne pasta 1/4 cup extra-virgin olive oil 5 large garlic cloves, finely chopped
• 1/4 pound curly escarole, sliced
• 1 (16 ounce) can cannellini beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes with juice, undrained
• 2/3 cup dry white wine or canned vegetable broth
• salt and freshly ground pepper, to taste
• 1/4 cup fresh basil leaves, thinly sliced

Directions

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.