One-Pot Pasta with Sun-Dried Tomatoes and Escarole

Prep time: 30 mins

Total time: 30 mins

Yield: 8 people

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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.