Penne With Garbanzos, Escarole, and Plum Tomatoes

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, crushed
• 8 cups coarsely chopped escarole
• 2 cups diced seeded plum tomatoes
• 1/2 cup chopped fresh basil
• 2 tablespoons chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 4 cups cooked penne (about 2 1/2 cups uncooked tubular-shaped pasta)
• 1/4 cup red wine vinegar

Directions

1. 1

   Heat oil in a large skillet over medium heat. Add garlic; sauté 1 minute.

2. 2

   Add escarole; sauté 4 minutes or until escarole begins to wilt.

3. 3

   Add tomatoes and next 5 ingredients (tomatoes through beans); cook 2 minutes, stirring occasionally.

4. 4

   Stir in pasta and vinegar; cook 2 minutes or until thoroughly heated.