• 2 clove garlic, minced
• 6 flat anchovy, patted dry
• 1/2 tsp. crushed red pepper
• 1/2 cup olive oil
• 1 cup fresh breadcrumbs
• 1 tsp. dried basil, or 2 Tbs. fresh, finely minced
• 1 cup canned cannellini beans, or other white beans, rinsed and drained
• 2 plum tomato\cooked, seeded and chopped
• 3/4 Lbs. penne or other tube pasta
• 1 cup Swiss chard, stems trimmed and leaves cut into 1-0/1 inch pieces
• 1/4 cup grated Parmesan cheese

Combine first 3 ingredients and mince to form a paste. Set aside. Heat half the oil in a large nonreactive pot over medium high heat. Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly. Stir in basil 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. Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften. Stir in beans, tomato, and salt and 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 Swiss chard 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.