1 pound ziti or penne pasta 1/4 cup extra-virgin olive oil 5 large garlic cloves, finely chopped
1/4 pound curly escarole, sliced
1 (16 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice, undrained
2/3 cup dry white wine or canned vegetable broth
Salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, thinly sliced
