Pasta With Beans And Endive
|Short pasta||1 Pound (Chunky, Such As Orecchietti, Fusilli, Or Penne)|
|Minced garlic||3 Tablespoon (5 Or 6 Large Cloves)|
|Onions||3 , diced for about 3 cups|
|Olive oil||3 Tablespoon|
|Curly endive||1 Pound, shredded to make about 10 cups|
|Ground black pepper||1 Dash|
|Canned italian plum tomatoes||28 Ounce, undrained (3 Cups, 1 Can)|
|Canned cooked white beans||32 Ounce, drained (4 Cups, 1 Can, Such As Cannellini)|
|Lemon juice||1 Tablespoon (From1 Lemon)|
Bring a large covered pot of water to a rapid boil.
While the pasta water heats, in a large saucepan saute the garlic and onions in the olive oil until translucent.
Wash and coarsely shred the endive.
Stir the endive, salt, and pepper into the onions and cook for several minutes, covered, until the endive is bright green and reduced by at least half.
When the pasta water boils, stir in the pasta, cover, and return to a boil.
Then uncover the pot and cook the pasta until al dente.
While the pasta cooks, add the juice from the tomatoes to the endive, and then either coarsely chop the tomatoes with a knife right in the can or crush them with your hand.
Stir the tomatoes and the beans into the endive, and bring the sauce to a simmer.
Add the lemon juice to the sauce just before you drain the pasta.
Serve the sauce immediately, ladled onto bowls of hot pasta.
Top with grated cheese, if desired.