Ingredients:
1/4 cup extra virgin olive oil
3 large garlic cloves, minced
1/4 lb sliced curly escarole or 1/4 lb arugula
1 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) cans cannellini, drained and rinsed ( white kidney beans)
2/3 cup dry white wine
1/4 cup thinly sliced fresh basil leaves
3/4 lb spaghetti, freshly cooked and drained
salt & freshly ground black pepper, to taste
Directions:
To make sauce, heat oil in large skillet; add garlic and cook over medium-low heat 1 minute.
Add escarole or arugula; stir occasionally until wilted, about 2 minutes (1 minute for arugula).
Add undrained tomatoes, beans 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.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.