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Mostaccioli with Spinach and Garlicky White Beans

  • 1/2 pound dried mostaccioli
  • 1 bag (10 ounces) fresh, cleaned spinach
  • 2 cans (14 to 16 ounces each) Italian stewed tomatoes
  • 4 garlic cloves
  • 1/2 teaspoon salt
  • 1 can (15 1/2 ounce) white cannellini beans
  • 1/2 teaspoon freshly ground pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm, about 10 minutes. About 1 minute before the pasta is done, add the spinach. Drain the pasta and cooked spinach well. Meanwhile, add the tomatoes to a large frying pan, preferably nonstick. Cook over medium high heat, breaking up the tomato pieces with the back of a spoon, 2 to 3 minutes. Crush the garlic through a press into the tomatoes. Stir in the salt. Reduce the heat to medium and simmer 5 minutes. Drain the cannellini beans and add to the tomato sauce. Season with the freshly ground pepper. Toss the pasta and spinach with the tomato-bean sauce. Serve while hot. Makes 4 to 6 servings.

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