Penne with white beans, tomatoes and black olives

1 c dried cannellini beans
1¼ lb ripe plum tomatoes peeled & chopped OR
6 tbsp extra virgin olive oil
canned plum tomatoes, drained & chopped
3 cloves garlic, chopped
freshly ground pepper
20 fresh sage leaves
1 c medium black olives, pitted
1 lb penne

Soak the beans in cold water to cover overnight. Drain the beans and transfer them to a heavy saucepan. Add water to cover by about 1" and bring to a boil over medium heat. Reduce heat to low and simmer gently until the beans are tender and most of the liquid has been absorbed ~ 1½ hours.

In a large, shallow saucepan heat olive oil over low heat. Add garlic and sage leaves and sauté, stirring frequently until garlic is translucent ~ 2 minutes. Add tomatoes and season with pepper. Simmer ~ 20 minutes. Add beans and olives, cover the pan with the lid slightly ajar and simmer 15 minutes.

Bring a large pot of water to a boil. Add penne to 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 pasta ~ 1 minute. Serve a once.

Serves 4.

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