creamy beans and hearty greens make the perfect pantry pasta dish.
1/2 teaspoon red pepper flakes1 pound 5 ounces cooked dry white beans or two cans low-sodium white beans, drained and rinsed Kosher salt1 bunch lacinato kale, tough stems removed, leaves cut into 2-inch pieces In a large straight-sided sauté pan or skillet, combine olive oil, garlic, and anchovies .
Reduce heat to medium-low and cook, stirring occasionally, until bean mixture is thickened to a creamy, saucy consistency, 10 to 15 minutes.Meanwhile, in a pot of salted boiling water, cook pasta until softened on the exterior, but well shy of al dente and still uncooked in the center . Right before the pasta reaches this level of doneness, add the kale to the pan with the beans.
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