Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) dried plain breadcrumbs

  2. 5 tablespoon(s) olive oil

  3. 1 pound(s) dried whole-wheat penne or cut ziti pasta

  4. 5 anchovy fillets , minced

  5. 2 clove(s) garlic , finely chopped

  6. 1 head(s) escarole (1 1/2 pounds) , separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)

  7. 1 can(s) (15 1/2-ounce) cannellini beans , drained and rinsed

  8. 25 teaspoon(s) kosher salt

  9. 1/4 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

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

  2. 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.

  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.


Send feedback