-1/2 head curly endive
-2 cloves garlic
-1 large tomato or 2 plum (also use 1 can diced tomato)
-half pound dry pasta (I used penne rigate)
-1 can cannelini beans (can start with dry beans if you have those on hand and more time)
-fresh herbs (I used basil and oregano)
-salt + pepper to taste
*ingredients easily scaled up, this made 3-4 servings
Now do this:
-Thinly slice and saute garlic in olive oil in medium pot over low heat. Do not brown.
-Wash and roughly chop endive. Add to pot, stir, cover, and cook for ~5 minutes.
-Add tomato, cook a few minutes, then add herbs, beans, salt/pepper to taste. Cook another 5 minutes uncovered.
-Boil pasta while veggies are cooking.
-Drain pasta (but not entirely, pasta water will thicken “sauce”) and toss with other ingredients.
-Serve with fresh grated romano.