Penne With Cannellini Beans And Anchovies Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Steps:

• Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley.

Steps:

• Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
• Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
• Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
• Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.

Steps:

• 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.
• Sauté 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.

Steps:

• Place dried Great Northern beans in large pot. Pour enough cold water over beans to cover by 3 inches. Bring to boil. Boil 2 minutes. Remove from heat. Cover beans and let stand 1 hour. Drain. Return beans to same pot. Add 7 cups water and bay leaves; bring to boil. Reduce heat to medium-low; simmer 30 minutes. Add salt and pepper to beans; continue to simmer until beans are tender, about 30 minutes longer. Drain well. Transfer beans to large bowl.
• Whisk olive oil and Sherry wine vinegar in small bowl. Add vinaigrette, anchovy fillets and chopped fresh parsley to warm beans and toss gently to blend. Season to taste with salt and pepper. Spoon onto plates and serve warm or at room temperature.

Steps:

• Cook pasta according to package directions.
• In large saucepan, combine the tomatoes and beans, and bring to a boil.
• Reduce heat and simmer uncovered for 10 minutes.
• Add spinach, cook and stir for 2 minutes, or until spinach is wilted.
• Drain pasta, top with the tomato mixture. Sprinkle with cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.