Bring a large pot of salted water to a boil for cooking 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 the pasta cooks, in a large skillet or saucepan on medium heat, cook the garlic in the oil until is sizzles. Add the greens, sprinkle with the salt, and cook until wilted, stirring often. Stir in the tomatoes, oregano, and rosemary. Cover and simmer on low heat, stirring occasionally until the pasta is done.
When the pasta is done, drain it and toss with a little olive oil if you wish. Server the pasta topped with the sauce and some grated cheese and/or chopped olives.