4 Tablespoons extra virgin olive oil
4 Garlic cloves crushed
2 ½ Cups cannellini beans or 2 (15 ounce) cans rinsed
1 Tablespoon fresh sage minced
12 Ounces dried rigatoni
4 Whole sage leaves for garnish
Bring a large stockpot of water to boil. Add salt and pasta. Cook pasta about 12 minutes till al dente. Reserve about 1 cup of pasta water. While pasta is cooking in a large skillet, heat over medium-high heat olive oil. Add garlic and sauté till fragrant. Stir in minced sage, beans and ½ cup of water. Simmer for 10 minutes and add pasta. Season with salt and pepper. Garnish with whole sage leaves and serve immediately.