Penne with Escarole, White Beans, and Toasted Breadcrumbs

Bring a large pot of salted water to a boil. Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite). Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated. Drain pasta in colander; reserve 1 cup of the cooking water. Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs.