Drain the oil from the tomatoes and place the oil in a large skillet. Cut the tomatoes in half and add them to the oil. Slice the endive into 1/4-inch-thick slices (hold the knife on the diagonal to make ovalshaped slices), Add to the oil. Cook over medium-high heat until the endive is soft and the tomatoes are tender, about 10 minutes. Add salt and freshly ground black pepper to taste.

Meanwhile, cook the pasta for 12 to 15 minutes in boiling salted water or until done. Drain well. Put the pasta on a warm platter and cover thoroughly with sauce. Serve hot, or cold as a salad.