Penne With Cannellini Beans And Anchovies

• 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 1 cup other white beans, rinsed and drained
• 2 plum tomatoes, seeded and chopped
• 3/4 lb penne or 3/4 lb other penne pasta
• 1 (10 ounce) box frozen chopped spinach, thawed, drained and squeezed dry
• 1/4 cup freshly grated parmesan cheese

1. Combine first 3 ingredients and mince to form paste.
2. Set aside.
3. Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat.
4. Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.
5. Stir in Italian seasoning and pepper, to taste.
6. Transfer to a bowl and set aside.
7. Wipe pot clean with a paper towel.
8. Heat remaining oil in same pot over medium high heat.
9. Saute onion and red pepper, till soft(about 5 minutes).
10. Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.
11. Stir in beans, tomato, and salt & pepper to taste.
12. Cook about 1 minute until heated throughout.
13. Transfer to a large bowl.
14. Using same pot, cook pasta in boiling salted water 5 minutes.
15. Add spinach and cook another 5 minutes, or until pasta is al dente.
16. Drain through a colander, removing as much liquid as possible.
17. Lightly stir pasta into bean mixture.
18. Serve sprinkled with breadcrumbs and Parmesan cheese.

garlic, anchovies, red pepper, onion, red bell pepper, olive oil, fresh breadcrumb, italian seasoning, cannellini beans, tomatoes, penne, parmesan cheese

Taken from www.food.com/recipe/penne-with-cannellini-beans-and-anchovies-157605 (may not work)