Pasta With Escarole And Sun-Dried Tomatoes - cooking recipe

Ingredients

1 bunch escarole, cut into bite size pieces
1 lb. pasta
10 to 12 sun-dried tomatoes, sliced into strips
3 cloves garlic, chopped
2 Tbsp. olive oil
salt, pepper and dash of hot pepper flakes to taste

Preparation

Wash escarole thoroughly in cold water several times; drain in colander.
In a large skillet, add oil and garlic.
While cooking pasta, heat oil and garlic in skillet, then saute cut up escarole, sun-dried tomatoes, salt, pepper and dash of hot pepper flakes. Do not overcook.
Before draining pasta, add some of that water to skillet.
Drain pasta; pour escarole mixture over pasta.