Penne with Cannellini Beans and Anchovies Recipe

  • 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
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

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