Pasta with Greens & Tomatoes

Healthy, quick and delicious - from Moosewood's "Simple Suppers"

12 ounces whole wheat pasta (I used those wide whole grain noodles from Trader Joe's)
1 medium head of curly endive or escarole (about 12 ounces)
5 garlic cloves, minced or pressed
2 T. olive oil
1/4 tsp. salt
a bunch of cherry tomatoes or 3 large tomatoes, diced, or a 28 oz. can diced tomatoes
1/4 tsp. dried oregano
1/4 tsp dried romeary or 1/2 tsp. fresh rosemary, minced (I used more, at least a teaspoon)
grated parmesan cheese
chopped black olives

- Bring a large pot of water to boil for the pasta. Meanwhile, rinse and chop the endive or escarole and set aside to drain.
- When the water boils, add the pasta and cook until al dente. While it cooks, heat the oil in a large skillet over medium heat, and add the garlic, cooking until it sizzles. Add the greens, sprinkle with salt, and cook until wilted, stirring often. Stir in the tomatoes, oregano and rosemary: cover and simmer until the pasta is done.
-Drain the pasta when it's done, toss with olive oil, and serve topped with the sauce, grated cheese and a few chopped olives.