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
