This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.
One-Pot Pasta with Sun-Dried Tomatoes and Escarole
- 2 tablespoons olive oil
- 1 large onion, cut into medium dice
- 1 pound bite-size pasta, such as ditalini
- 1 quart Garlicky Tomato Sauce (see instructions within our recipe for Vat of Simple Tomato Sauce) or good quality store-bought marinara
- 2 cans (15- to 16-oz each) large white beans, such as cannellini, drained
- 1 cup chopped sun-dried tomatoes, packed in oil
- 1 tablespoon Italian Seasonings
- 1 medium head (packed 2 quarts) chopped escarole
- 1/2 cup grated pecorino Romano or Parmesan cheese, optional
- 1/4 cup chopped fresh basil or parsley, optional
- Heat oil over medium-high heat in a large soup kettle. Add onion and sauté until translucent, about 5 minutes. Add pasta, tomato sauce, 1 quart of water, beans, sun-dried tomatoes, and Italian seasonings. Cover and simmer until pasta is almost tender and most of the liquid has absorbed, 8 to 10 minutes, depending on pasta shape. Stir in escarole, and optional cheese and basil or parsley until escarole has wilted. Re-cover pot and continue to cook until liquid has absorbed and pasta is tender just a few minutes longer. Serve with an additional sprinkling of cheese, if you like.