Culinary Guides

This is a great weeknight pasta, and the hardest part is chopping the escarole. It comes together fast with pantry staples: tender escarole, creamy cannellini beans, and garlicky tomatoes tossed with penne. Serve it with a loaf of crusty Italian bread and it stretches a long way.

Ingredients

• 1 (16 ounce) package dry penne pasta
• 1 head escarole, chopped
• 1 (15.5 ounce) can cannellini beans with liquid
• 1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
• Salt and ground black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add the penne and cook 8 to 10 minutes, until al dente. Drain and set aside.
2. While the pasta cooks, wash the escarole well under cold water to remove any grit, then chop it into bite-sized pieces.
3. Heat a splash of olive oil in a large skillet over medium heat. Add the escarole and cook, stirring, until it begins to wilt, about 3 to 5 minutes.
4. Stir in the cannellini beans with their liquid and the drained tomatoes. Season with salt and pepper.
5. Cook, stirring occasionally, until everything is heated through, about 5 to 7 minutes.
6. Add the drained penne and toss until well coated. Taste and adjust the seasoning.
7. Drizzle with a little extra virgin olive oil and serve with warm Italian bread.

Minced garlic added with the escarole deepens the flavor, and a shower of grated Parmesan or a pinch of red pepper flakes finishes each bowl nicely.

Grower's tip: Escarole is a chicory, and cool weather is its friend. A light fall frost sweetens the leaves, and tying the outer leaves up around the heart for a week before harvest blanches the center pale and tender, taming the bitterness.

Both stars of this dish are easy to grow. Start a row of escarole seeds for fall salads and braises, and put in a few tomato plants so you can swap the canned tomatoes for your own in summer.