Penne With Cannellini Beans and Anchovies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This dish is very good but because it has anchovies, many people stick up their noses at it but you should try it, you might even like it. Ingredients:
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 |
Directions:
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. Sauté 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.
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