Step 1

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Step 2

Heat about half of the oil in a large, wide skillet. Add the onion and garlic and sauté over medium-low heat until golden, then add the escarole and cover. Steam with only the water clinging to the leaves until wilted, about 4 to 5 minutes, stirring once or twice.

Step 3

Add the beans to the skillet along with the dried tomatoes. Cook for 5 to 7 minutes longer, or until everything is well heated through.

Step 4

Combine the cooked pasta with the skillet mixture in a large serving bowl. Add the remaining olive oil and toss together. Serve at once.