Pasta With Escarole & Beans

This is just about one of the fastest, healthiest, and cheapest dinners one can prepare for a casual family dinner. It's super fast if you make the beans ahead or buy canned. Please don't cringe at the anchovies, unless you're a vegetarian and want to omit them. I grew up eating them at home and have learned to use them as a seasoning ingredient in many dishes where they go undetected. The flavor of the anchovies blends with all the other ingredients to achieve an added level of richness. Yes, this is a rich tasting dish. Try it and let me know what you think. Resist the temptation to use more pasta; you will overwhelm the greens and beans and the dish will be too dry.

Serves 4-6
Ingredients:

• 2-3 tablespoons extra virgin olive oil
• 3 cloves garlic, peeled and sliced thin
• 4 anchovy fillets (optional)
  
• 1 teaspoon red pepper flakes
• 2 heads escarole
• 2 cups cooked cannelini or other white beans
• 3 cups vegetable or chicken stock
• 3/4 teaspoon kosher salt or sea salt or to taste
  
• 1/2 pound pasta,preferably whole grain penne, rigatoni or fusilli
  
• Parmigiano-Reggiano cheese, grated
  

Preparation:

1. Remove tough outer leaves and any damaged leaves from escarole head and discard. Lay escarole on cutting board and cut leaves crosswise into 2 inch wide strips. Rinse in several changes of water until dirt free. Set aside. Set pasta water to boil.
2. Place a large, deep casserole over medium heat and add olive oil. When oil begins to shimmer add garlic, cook for one minute, then add pepper flakes and anchovies. Stir with a wooden spoon, mashing up the anchovies as they begin to cook. When garlic is golden, add escarole, beans stock and salt and turn heat to high. Stir and cover until it comes to a boil. Lower heat to a simmer and cook, stirring occasionally, until escarole is cooked through, about 12-15 minutes.
3. Meanwhile, cook pasta according to box directions. Drain, reserving 1 cup cooking liquid in case pasta is too dry. Add pasta to escarole mixture and stir to combine. If dish it too dry, add pasta cooking liquid in small amounts until desired consistency is reached. It should be neither too dry nor too soupy. Taste and adjust seasoning.
   
4. Serve with a liberal sprinkling of grated Parmigiano-Reggiano.