12 oz. Bi-Aglut spaghetti or other gluten-free spaghetti
2 Tbs. olive oil
1 /2 cup dry bread crumbs
1 Tbs. minced garlic
1 cup gluten-free chicken broth
1 head escarole, cut crosswise in strips (about 8 cups)
1 can (2- oz.) flat anchovies, drained or 1 –2 Tbs. anchovy paste
5 plum tomatoes, cut into 1-inch chunks
1/3 cup grated Parmesan cheese
Cook spaghetti in lightly-salted boiling water according to package directions.
Meanwhile heat 1 Tbs. in large skillet over medium-high heat. Add bread crumbs and stir to coat with oil. Continue stirring until crumbs are toasted (2-3 min.). Transfer to a bowl. Wipe out skillet. Heat remaining oil in skillet. Add garlic and sauté 1 min or until fragrant. Add broth and escarole. Cover and cook about 3 min. or until escarole is wilted. Add anchovies or anchovy paste and stir to combine. Add cooked spaghetti and tomatoes and toss to mix and coat. When mixture is heated thoroughly, transfer to a serving platter. Combine bread crumbs and cheese and sprinkle over the pasta.