Pasta And Escarole
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A italian take on pasta and escarole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 cloves garlic, chopped
- 2 Tbsp. olive oil
- 1 (8 oz.) tomato sauce
- 1 (8 oz.) can water (use juice from cooked escarole
- 1 1/2 lb. escarole, washed, drained and cut into bite size pieces
- 1 lb. can cannellini beans
Method
Saute garlic in oil, add tomato sauce and water, and any salt, if desired.
Bring mixture to a boil, lower heat and add escarole, a little at a time.
Cook until tender, 30 minutes, stirring occasionally.
Add water if needed.
Five minutes before you are ready to serve, add the can of beans (rinse beans) and heat through.
Serve with spaghetti and grated cheese.
Makes 4 to 6 servings.
Rate:
