About this recipe:Colourful and delicious, this dish is quick to prepare for a midweek supper.
1 (500g) pack penne pasta
1 head escarole or curly endive, chopped
2 cloves garlic, minced
1 (400g) tin cannellini beans, with liquid
1 (400g) tin chopped tomatoes
salt and ground black pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to a boil, and cook the penne 8 to 10 minutes or until al dente; drain.
In a frying pan over medium heat, cook and stir the escarole, garlic, cannellini beans with their liquid and tomatoes until liquid has reduced by half. Season with salt and pepper. Toss with the cooked pasta to serve.