Escarole and White Bean Sauce with Garlic and Oregano
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Sauce for 1/2 pound dried pasta
Ingredients
6 tablespoons olive oil 6 medium cloves garlic, minced1 head escarole, large (about 1 pound), or curly endive, outer leaves removed, remaining leaves cut crosswise into ½-inch strips and rinsed thoroughly; discard core¾ cup water 2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oreganocan (15 ounces) cannellini beans, drained and rinsed
Before You Begin
Use large ditali or orecchiette to toss with this sauce.
Instructions
- Heat oil with garlic over low heat in a large sauté pan. Add greens, increase heat to medium-high and sauté until completely wilted, 4 to 5 minutes. Add water, oregano, salt and pepper to taste; cover and simmer, about 5 minutes. Add beans; cover and simmer to blend flavors, 3 to 4 minutes longer. Toss immediately with cooked pasta and serve.
Time
25 minutesYield
Sauce for 1/2 pound dried pastaIngredients
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 ½-inch strips and rinsed thoroughly; discard core
¾ cup water
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
can (15 ounces) cannellini beans, drained and rinsed
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 ½-inch strips and rinsed thoroughly; discard core
¾ cup water
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
can (15 ounces) cannellini beans, drained and rinsed
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 ½-inch strips and rinsed thoroughly; discard core
¾ cup water
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
can (15 ounces) cannellini beans, drained and rinsed
Why This Recipe Works
For our escarole pasta sauce recipe we sautéed the escarole briefly to wilt it, steamed it with some water in the covered pan, and then uncovered the pan and steamed it again until it was tender. Canned beans, drained and rinsed, stirred in at the end added protein to our escarole pasta sauce recipe with no fuss.
Before You Begin
Use large ditali or orecchiette to toss with this sauce.
Instructions
- Heat oil with garlic over low heat in a large sauté pan. Add greens, increase heat to medium-high and sauté until completely wilted, 4 to 5 minutes. Add water, oregano, salt and pepper to taste; cover and simmer, about 5 minutes. Add beans; cover and simmer to blend flavors, 3 to 4 minutes longer. Toss immediately with cooked pasta and serve.
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