Whole-Grain Pasta with Chickpeas and Escarole
2 cups whole-grain penne
1 head escarole, roughly chopped
4 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry (optional)
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28 -ounce can whole peeled tomatoes, crushed slightly,  liquid reserved
1 15 .5-ounce can chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
Instructions:
Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.
