Penne with Garbanzos, Escarole, and Plum Tomatoes

Ingredients

• 15 ounce chickpeas drained canned (garbanzo beans)
• 4 cups penne pasta tubular-shaped cooked uncooked ()
• 8 cups endive coarsely chopped
• 0.5 cup basil fresh chopped
• 2 tablespoons sage fresh chopped
• 3  garlic cloves crushed
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 2 cups plum tomatoes diced seeded
• 0.3 cup red wine vinegar 
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium heat.
2. Add garlic; saut 1 minute.
3. Add escarole; saut 4 minutes or until escarole begins to wilt.
4. 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.