Penne With Cannellini Beans and Anchovies

Ingredients

• 2 garlic cloves, minced
• 6 flat anchovies, patted dry
• 1/2 teaspoon crushed red pepper flakes
• 1 small onion, chopped into small bits
• 1 small red bell pepper, chopped into small pieces
• 1/2 cup olive oil
• 1 cup fresh breadcrumb
• 1 teaspoon italian seasoning
• 1 cup cannellini beans or other white beans, rinsed and drained
• 2 plum tomatoes, seeded and chopped
• 3/4 lb penne or other penne pasta

• 1 (10 ounce) box frozen chopped spinach, thawed, drained and squeezed dry
• 1/4 cup freshly grated parmesan cheese

Directions

1. 1

   Combine first 3 ingredients and mince to form paste.

2. 2

   Set aside.

3. 3

   Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat.

4. 4

   Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.

5. 5

   Stir in Italian seasoning and pepper, to taste.

6. 6

   Transfer to a bowl and set aside.

7. 7

   Wipe pot clean with a paper towel.

8. 8

   Heat remaining oil in same pot over medium high heat.

9. 9

   Sauté onion and red pepper, till soft(about 5 minutes).

10. 10

    Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.

11. 11

    Stir in beans, tomato, and salt & pepper to taste.

12. 12

    Cook about 1 minute until heated throughout.

13. 13

    Transfer to a large bowl.

14. 14

    Using same pot, cook pasta in boiling salted water 5 minutes.

15. 15

    Add spinach and cook another 5 minutes, or until pasta is al dente.

16. 16

    Drain through a colander, removing as much liquid as possible.

17. 17

    Lightly stir pasta into bean mixture.

18. 18

    Serve sprinkled with breadcrumbs and Parmesan cheese.