Pasta with Anchovies, Greens & Beans

The Tuscans really really love their beans. They are mocked as being mangiafagioli (= bean-eaters) but they understand the glory of the bean.

This is a simple straightforward dish that has really deep complex flavors. It's umami-laden and nutritionally complete and costs almost nothing.

The frugal Tuscans know a few things!



Ingredients

1 1/2 cup rigatoni (substitute by penne)

1/2 cup borlotti beans (fresh or dried, read below)
6 anchovies
3 cups wild greens (e.g. wild arugula, dandelion greens, etc.)

2 cloves garlic (chopped fine)
olive oil
parmigiano-reggiano (grated)
sea salt
black pepper

Recipe

First, cook the beans in salt water. If they are fresh, they will take less than 15 minutes to cook. If dried, about an hour. Separate but reserve the water.

Bring a pot of heavily salted water to a rolling boil. Toss in the pasta and cook until al dente (roughly 12 minutes.)

Meanwhile, fry the garlic in some olive oil. When golden, toss in the anchovies, and the beans. Sauté for a while. Add the beans and fry for about a minute. Toss in the water reserved above. Toss in the greens and cook for about 2 minutes.

Toss with the pasta, and serve with the parmesan and plenty of fresh black pepper.