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Serves 4-6

4 large tomatoes, diced

¼ cup/60ml/60g olive oil

1 pound/450g pasta (shells work best)

2-4 cloves garlic, minced

½ teaspoon/2m./12g salt

¼ teaspoon/1ml/.7g black pepper

1 can 15 ½ ounces/439g great white northern, or any bean you prefer

3 tablespoons/8g minced basil

1/2 cup/125ml/50g grated parmigiano reggiano

Make pasta according to package directions.  For perfect pasta every time, bring the water to a boil, salt generously, add pasta, and bring water back to a boil.  Shut off the heat, cover and time for 14 minutes.

In a heavy skillet, add olive oil, tomatoes, garlic, salt and pepper.  Cover and cook on medium low for 20 minutes.  Add half of the cooked beans and mash into the sauce.  Add remaining beans, and cook for 1 more minute.    Drain pasta reserving 1 cup/250ml/250g pasta water.  Toss the pasta with the sauce adding water if necessary.  Sprinkle with cheese and serve.