RIGATONI WITH WHITE BEANS AND TOMATOES

RIGATONI WITH WHITE BEANS AND TOMATOES image

Yield 3

Number Of Ingredients 6

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1/2 cup dried cannellini beans
3 TB extra virgin olive oil
1 1/2 cloves garlic chopped
10 fresh sage leaves
.6 of a lb ripe plum tomatoes or canned plum tomatoes drained and chopped
1/2 lb rigatoni

Steps:

Soak beans in cold water for 12 hours. Drain beans and transfer them to a heavy sauce pan. Add water to cover by one inch and bring to a boil over medium heat. Reduce heat to a low simmer until beans are tender and most of the liquid is absorbed-about 1 1/2 hours. When beans have been cooking for about an hour, in a large shallow sauce pan heat olive oil over low heat. Add garlic and sage leaves-saute until garlic is translucent-about 2 min. Add tomatoes and season with salt and pepper. Simmer for 20 minutes. Add beans, cover pan with lid and simmer for 15 more minutes. Meanwhile bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain pasta and transfer to sauce pan with beans. Raise heat to medium and stir well to coat the pasta about 1 minute. Serve immediately.