~The Columbian, January 10, 1995 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. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .