Whole wheat and spelt pastas have a pleasant, nutty flavor that stands up to the flavors in this sauce, but any kind of pasta is fine for this recipe.

　　

Ingredients

serves 4

　　12 ounces whole wheat or spelt pasta

　　1 medium head of curly endive or escarole (about 12 ounces)

　　5 garlic cloves, pressed or minced

　　2 tablespoons olive oil

　　1/4 teaspoon salt

　　1 28-ounce can of diced tomatoes

　　1/4 teaspoon dried oregano

　　1/4 teaspoon crumbled dried rosemary (1/2 teaspoon minced fresh)

　　Grated Parmesan cheese (optional)

　　Chopped olives (optional)

　　

Step 1

Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, rinse and chop the endive or escarole and set aside to drain.

　　

Step 2

When the water boils, add the pasta and cook until until al dente. While the pasta cooks, in a large skillet or saucepan on medium-high heat, cook the garlic in the oil until it sizzles. Add the greens, sprinkle with the salt, and cook until wilted, stirring often. Stir in the tomatoes, oregano, and rosemary. Cover and simmer on low heat, stirring occasionally, until the pasta is done.

　　

Step 3

When the pasta is done, drain it and toss with a little olive oil if you wish. Serve the pasta topped with the sauce and some grated cheese and/or chopped olives.

　　

Serving & menu ideas

Step 4

After such a wholesome supper, treat yourself to Riesling Roasted Pears (page 264) or Orange-Almond Polenta Cake (page 266).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.