Tuscan-Style Pasta and Cannellini Recipe

  • 1/4 cup extra virgin olive oil
  • 5 large cloves garlic, finely chopped
  • 1/4 pound sliced curly escarole
  • 1 (16 ounce) can cannellini beans, drained and rinsed
  • 1 (14.5 ounce) can pasta-ready diced tomatoes, undrained
  • 2/3 cup dry white wine
  • 1/4 cup thinly sliced fresh basil leaves
  • 3/4 pound dry spaghetti, freshly cooked
  • Salt and freshly ground pepper, to taste
  1. In large skillet, heat oil; add garlic and cook over medium-low heat 1 minute. Add escarole; stir occasionally until wilted, about 2 minutes. Add beans, undrained tomatoes, and wine.
  2. Simmer 5 minutes, stirring occasionally. Stir in basil and simmer 1 minute.
  3. Toss sauce with hot spaghetti. Season with salt and pepper and toss again.