Penne With Peas

Preparation:

Preparation: Finely chop the celery, carrot, onion with a clove of garlic and a few sage leaves, then sauté the mixture in a pan with half a glass of oil. Add the coarsely chopped olives, about a glass of tomato sauce and the peas, salt, cover and cook over low heat for about 20 minutes, adding a little hot water if the sauce gets too dry. In the meantime, bring plenty of water to the boil, add salt, then plunge the penne into it. Cook them al dente and pour them into the pan. Season, mix well and serve. If desired, accompany with grated Parmesan.