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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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