Penne With Garbanzos, Escarole, And Plum Tomatoes

• 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 (garbanzo beans), drained
• 4 cups cooked penne (about 2 1/2 cups uncooked tubular-shaped pasta)
• 1/4 cup red wine vinegar

1. Heat oil in a large skillet over medium heat. Add garlic; saute 1 minute. Add escarole; saute 4 minutes or until escarole begins to wilt. Add tomatoes and next 5 ingredients (tomatoes through beans); cook 2 minutes, stirring occasionally. Stir in pasta and vinegar; cook 2 minutes or until thoroughly heated.

olive oil, garlic, escarole, tomatoes, fresh basil, fresh sage, salt, pepper, chickpeas, penne, red wine vinegar

Taken from www.myrecipes.com/recipe/penne-with-garbanzos-escarole-plum-tomatoes (may not work)