Spaghetti With Spinach, Beans & Tomatoes

2 1/2 Tbs olive oil
1/2 cup plain bread crumbs
1 pkg spaghetti
4 cloves garlic, minced
1/2 tsp crushed red pepper
1 28oz can diced tomatoes, with juice
1 10oz pkg frozen spinach, thawed and squeezed dry
1 15oz can cannellini beans, drained and rinsed

1) In a small skillet over medium heat, warm 1/2 Tbs oil. Add bread crumbs and cook, stirring frequently, until golden. Transfer to a small bowl to cool.
2) Bring a large pot of salted water to a boil. Add spaghetti; cook until al dente, as package label directs. Drain.
3) Warm remaining 2 Tbs oil in a large skillet over medium heat. Saute garlic and crushed red pepper for 1 to 2 minutes, until fragrant. Add tomatoes with juice and bring to a boil. Allow to boil 4 minutes, until slightly thickened. Stir in spinach and beans, cook for 2 minutes, until all ingredients are hot. Remove from heat.
4) Add drained pasta to skillet; toss well to combine. Serve and sprinkle with golden bread crumbs.

Review: Mmm, this tasted like comfort food. It also had a healthy taste. If any of that makes sense. I did use fresh spinach instead of frozen, since I find frozen spinach yucky. I recommend sticking with fresh spinach.