Penne With Cannellini Beans And Anchovies - cooking recipe

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

Preparation

Combine first 3 ingredients and mince to form paste.
Set aside.
Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat.
Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.
Stir in Italian seasoning 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.
Saute onion and red pepper, till soft(about 5 minutes).
Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.
Stir in beans, tomato, and salt & 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 spinach 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.