Escarole and White Bean Sauce with Garlic and Oregano

Name: Escarole and White Bean Sauce with Garlic and Oregano
Yield: Sauce for 1/2 pound dried pasta
Ingredients: 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; , can (15 ounces) cannellini beans, drained and rinsed

Beans
Pasta
Vegetables
Vegetarian
Sauces

Appears in Cook's Illustrated September/October 1994

Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

SERVES Sauce for 1/2 pound dried pasta

TIME 25 minutes

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