Pasta Sauce: Escarole and White Bean Sauce with Garlic and Oregano

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Escarole and White Bean Sauce with Garlic and Oregano

 

6 tablespoons olive oil

6 medium cloves garlic , minced

1 head escarole, large (about 1 pound), or curly endive, outer leaves

removed, remaining leaves cut crosswise into 1/2-inch strips and rinsed

thoroughly; discard core

3/4 cup water

2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano

Table salt and ground black pepper

1 can (15 ounces) cannellini beans, drained and rinsed

 

 

 

 

Heat oil with garlic over low heat in a large sauté pan. Add greens, increase

heat to medium-high and sauté until completely wilted, 4 to 5 minutes. Add

water, oregano, salt and pepper to taste; cover and simmer, about 5 minutes. Add

beans; cover and simmer to blend flavors, 3 to 4 minutes longer. Toss

immediately with cooked pasta and serve.

 

Sauce for 1/2 pound dried pasta

 

Source: Cooks Illutstrated, September 1, 1994

Formatted by Chupa Babi: 07.02.08

 

Use large ditali or orecchiette to toss with this sauce.

Late-harvest vegetables such as broccoli, zucchini, and bell peppers are

transformed into homey pasta sauces using traditional Italian flavors.

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