Cannellini summer pasta

 Easy, fast, nice flavors 2-3 servings 

Ingredients 

1 -2 tablespoons olive oil

1/2 teaspoons ground dry sage

2 teaspoons minced garlic

1 can (15 ounces) cannellini beans drained and rinsed

3 plum tomatoes chopped (Roma tomatoes )

1/8 cup of white wine vinegar or you could use a fourth cup white wine- I like the kick of the vinegar 

Few handfuls of fresh basil (use amount you desire- I used the leaves from 3 long stocks) chopped

Black olives and green olives sliced— used a few each

Parmigiana 

2-3 cups of  dry penne pasta (or pasta of your choice)

Directions 

Cook pasta and while it is cooking do the following:

Place olive oil in pan with sage and garlic— warm up a bit for a minute or so. Add the beans and heat on medium for about 3 minutes or until heated up nicely. 

Add white vinegar and simmer anther couple of minutes.

Add tomatoes  and smash some a bit and heat another minute.

Remove from heat. Add chopped basil and chopped olives. Serve on top of penne or pasta of choice. Top with parmigiana