Escarole is Good for You

I'm slowly teaching My Beloved a few new dishes. He likes to cook but his repertoire is what you might call limited. As of last night I believe he has finally mastered my version of Pasta Fajole. First you chop up and saute a whole bunch of garlic in olive oil. For us it's an entire head since My Beloved smokes and can't taste anything but for you that might be a couple of cloves. Add cooked white beans. About a can of them if you are wondering where the "cooked" comes from. Salt and pepper to taste. Add what you are sure is way too much basil. Simmer a little but not too long or the beans'll go to mush. Now pour in a large can of peeled whole tomatoes which you have ripped into bits. While that simmers nicely start a large enough pot of water on the stove for about a pound of rigatone or penne. Next it is time to clean the escarole. Clean it. Dry it and tear it into shreds. Compost the really tough white parts. They taste fine but have the mouth feel of shoe leather. Once the tomato sauce is still just a little too watery load in all the escarole and squash it with the lid. In not more than ten minutes that stuff is shrunk down to nothing. Hopefully you've cooked and drained the noodles by now and can toss them inna bigga bowl, top with Parmesan if you aren't a vegan, and serve it up.