Recipe - Rigatoni With White Beans And Tomatoes

1 cup Dried cannellini beans
6 tablespoon Extravirgin olive oil
3 Cloves garlic; chopped
20 Fresh sage leaves
1 One fourth pound Ripe plum tomatoes;
peeled/chopped OR canned
plum tomatoes,
drained/chopped
1 pound Rigatoni

Soak the beans in cold water to cover for about 12 hours. Drain the beans
and transfer them to a heavy saucepan. Add water to cover by about 1 inch
and bring to a boil over Medium heat. Reduce the heat to Low and simmer
very gently until the beans are tender and most of the liquid has been
absorbed, about 1 One half hours. When the beans have been cooked for about 1
hour, in a large, wide, shallow saucepan heat the olive oil over Low heat.
Add the garlic and sage leaves and saute, stirring frequently until the
garlic is translucent, about 2m inutes. Add the tomatoes and season to
taste with salt and pepper. Simmer for about 20 minutes. Add the beans,
cover the pan with the lid slightly ajar and simmer for 15 minutes.
Meanwhile, in a large pot bring 5 pints salted water to a boil. Add the
rigatoni to the boiling water and cook until barely al dente. Drain the
pasta and transfer it to the saucepan containing the beans. Raise the heat
to medium and stir well to coat the psta, about 1 minute. Arrange the pasta
on a warm platter and serve at one. Serves 6. MC formatting by
bobbi744@sojourn.com

Recipe by: William Sonoma Kitchen Library, '92

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 04, 1998