Orecchiette With Escarole And White Beans

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and oregano and cook until fragrant, about 30 seconds. Add escarole, 1 handful at a time, and cook until completely wilted, 4 to 5 minutes. Stir in water and bring to gentle simmer. Cover, reduce heat to medium-low, and simmer gently for 5 minutes. Stir in beans, cover, and continue to simmer gently until flavors meld, 3 to 4 minutes longer. Season with salt and pepper to taste.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve.

PASTA WITH SUN-DRIED TOMATOES