Rigatoni With White Beans and Tomatoes

• 1 cup dried cannellini beans
• 3 garlic cloves, chopped
• 6 tablespoons olive oil
• 20 fresh sage leaves
• 1 14 lbs plum tomatoes, peeled and chopped
• salt
• pepper
• 1 lb rigatoni pasta

1. Soak the beans in cold water to cover for about 12 hours.
2. Drain the beans and transfer them to a heavy saucepan.
3. Add water to cover about 1 inch and bring to a boil over medium heat.
4. Reduce heat to low and simmer very gently until the beans are tender and most of the liquid has been absorbed, about 1 1/2 hours.
5. When the beans have been cooking about 1 hour, in a large, wide, shallow saucepan heat the olive oil over low heat.
6. Add garlic and sage leaves and saute, stirring frequently until the garlic is translucent, about 2 minutes.
7. Add the tomatoes and season to taste with salt and pepper.
8. Simmer for about 20 minutes.
9. Add the beans, cover the pand with the lid slightly ajar and simmer for 15 minutes.
10. Meanwhile, in a large pot, bring 5 qt salted water to a boil.
11. Add the rigatoni to the boiling water and cook until barely al dente.
12. Drain the pasta and transfer it to the saucepan containing the beans.
13. Raise the heat to medium and stir well t coat the pasta, about 1 minute.
14. Arrange the pasta on a warm platter and serve at once.

beans, garlic, olive oil, sage, tomatoes, salt, pepper, rigatoni pasta

Taken from www.food.com/recipe/rigatoni-with-white-beans-and-tomatoes-354093 (may not work)