Penne with Escarole, White beans, and Toasted Breadcrumbs

Categories: Beans, Pasta

Ingredients

• 1/2 cup dried plain breadcrumbs
• 5 Tbsp olive oil
• 1 lb dried whole-wheat penne or cut ziti pasta
• 5 anchovy fillets, minced
• 2 cloves garlic, finely chopped
• 1 head of escarole (11/2 lbs), separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)
• 1 can (15.5 ounces) cannellini beans, drained and rinsed
• 1/4 tsp each kosher salt and pepper

Directions

1. Bring a large pot of salted water to a boil.

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

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

4. 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.

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

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

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