Tuscan-Style Pasta And Cannellini - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
3 large garlic cloves, minced
1/4 lb sliced curly escarole or 1/4 lb arugula
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) can cannellini, drained and rinsed (white kidney beans)
2/3 cup dry white wine
1/4 cup thinly sliced fresh basil leaf
3/4 lb spaghetti, freshly cooked and drained
salt & freshly ground black pepper, to taste

Preparation

To make sauce, heat oil in large skillet; add garlic and cook over medium-low heat 1 minute.
Add escarole or arugula; stir occasionally until wilted, about 2 minutes (1 minute for arugula).
Add undrained tomatoes, beans and wine.
Simmer 5 minutes, stirring occasionally.
Stir in basil and simmer 1 minute.
Toss sauce with hot spaghetti.
Season with salt and pepper and toss again.