Penne with Cannellini Beans and Anchovies

INGREDIENTS

½ tsp crushed red pepper

1 cup canned cannellini beans or other white

beans, rinsed and drained

1 tsp dried basil, or 2 tbsp fresh, finely minced

6 flat cans anchovies, patted dry

¼ cup grated Parmesan cheese

½ cup olive oil

2 cloves garlic, crushed

¾ lb penne or other tube pasta

2 plum tomatoes, seeded and chopped

1 cup fresh breadcrumbs

1 cup Swiss chard, stems trimmed and leaves cut

 DIRECTIONS

Combine crushed red pepper, anchovies, and garlic and

mince to form a paste. Set aside. Heat half the 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 pepper to taste. Transfer to a bowl and set aside.

Wipe pot clean with a paper towel. Heat remaining oil in same

pot over medium-high heat. Add garlic paste mixture and cook

1 minute, stirring constantly, until garlic begins to soften. Stir in

beans, tomato, and salt and pepper to taste. Cook about 1

minute, until heated throughout. Transfer to a large bowl.

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

Add  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 c heese.