Recipes - print - Penne with Cannellini Beans and Anchovies

Penne with Cannellini Beans and Anchovies - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--109592/penne-with-cannellini-beans-and-anchovies.asp
Directions
Combine the garlic, anchovy and red pepper and mince to form a paste. Then set aside.

Heat 1/4 C. of oil in a large nonreactive pot over medium-high heat. Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly. Stir in basil and black pepper to taste. Transfer to a bowl and set aside.

Wipe pot clean with a paper towel. Heat the remaining oil in the same pot over medium-high heat. Add the garlic paste and cook for 1 minute, stirring constantly, until garlic begins to soften. Stir in beans, tomatoes, salt, and pepper to taste. Cook about 1 minute, until heated throughout. Transfer to a larger bowl.

Using the same pot, cook pasta in bowling salted water for 5 minutes. Add Swiss chard and cook another 5 minutes, or until pasta is al dente. Drain through a colander, removing as much liquid as possible. Lightly stir pasta into bean mixture. Serve sprinkled with breadcrumbs and Parmesan Cheese.

Serves 4

 
 
Ingredients
-2 cloves garlic, minced
-6 Flat Anchovy, Patted Dry
-1/2 teaspoon crushed red pepper
-1/2 cup olive oil
-1 cup fresh breadcrumbs
-1 teaspoon Dried Basil or 2 T. Fresh, Finely Minced
-1 cup Canned Cannellini Beans, or Other White Beans (Rinsed and Dried)
-2 Plum Tomatoes (Cooked, Seeded, Chopped)
-3/4 pound Penne or other tube pasta
-1 cup Swiss Chard, Stems trimmed and leaves cut into 1 inch pieces
-1/4 cup grated parmesan
- Salt and Fresh Ground Black Pepper