Tuscan-Style Pasta And Cannellini

• 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

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

extra virgin olive oil, garlic, curly, tomatoes, cannellini, dry white wine, basil leaf, salt

Taken from www.food.com/recipe/tuscan-style-pasta-and-cannellini-180491 (may not work)