Tuscan-Style Pasta and Cannellini recipe

4 servings

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

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.

Simmer 5 minutes, stirring occasionally.

Stir in basil and simmer 1 minute.

Toss sauce with hot spaghetti.

Season with salt and pepper and toss again.