Recipe

Penne With Escarole White Beans And Toasted Breadcrumbs Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 3 months, 4 weeks ago I love greens, anchovies, garlic and beans! All my favorite foods in one dish! Tasty beans and greens add flavor and nutrition to this simple pasta recipe. From Redbook via MSN. Prep:20m Cook:15m Servings:6	Valinkenmor
	italian colorful easty

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Ingredients

1/2 cup dried plain breadcrumbs

5 tablespoons olive oil

1 pound dried whole-wheat penne

5 anchovy fillets, minced

2 cloves garlic, finely chopped

1 head escarole, separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)

1 can (15.5-ounce) cannellini beans, drained and rinsed

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 cup shredded Parmessan cheese

Directions

Bring a large pot of salted water to a boil.

Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve.

Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).

Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated.

Drain pasta in colander; reserve 1 cup of the cooking water.

Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs and Parmessan.

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