| 1 box | PLUS® Rotini |
| 3 cups (10 ounces) | chicory, cleaned and chopped into 2 inch pieces |
| to taste | salt |
| 1/4 cup | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 1 can (28 ounces) | San Marzano plum tomatoes, peeled |
| to taste | crushed red pepper |
| 1 teaspoon | fresh oregano |
BRING a large pot of water to a boil. Add chicory and salt to taste. Cook for about 8 minutes until chicory is tender. Drain in colander; set aside.
BRING a second large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Saute garlic until it becomes yellow, 2-3 minutes.
ADD tomatoes and chicaory to skillet; cook for 3 additional minutes.
ADD salt and red pepper to taste. Remove from heat; set aside.
ADD past to boiling water; cook according to package directions.
HEAT sauce through while pasta is cooking.
DRAIN pasta; immediately add to hot sauce. Mix well.
TRANSFER to a serving platter or bowl and serve.
Sprinkle with freshly grated Parmigiano cheese. Belgian endive may be substituted for chicory.