• 2 cloves garlic, crushed
• 6 flat anchovies, 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 tomatoes, seeded and chopped
• 3/4 lb. penne or other tube pasta
• 1 cup Swiss chard, stems trimmed and leaves cut into 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.

Per serving: calories 965, fat 32.4g, 30% calories from fat, cholesterol 9mg, protein 30.3g, carbohydrates 138.5g, fiber 8.5g, sugar 8.6g, sodium 399mg, diet points 20.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 9.0, Lean meat: 0.3, Fat: 5.5, Sugar: 0.0, Very lean meat protein: 0.2

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The recommended wines are: Fumé Blanc, Chianti, or Chablis.