4 tbsp. olive oil
2 cloves garlic, minced
1 (16 oz.) can Italian plum tomatoes chopped or blended
2 tsp. minced fresh parsley
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 (15 oz.) can white kidney beans
Salt and pepper or red pepper
8 oz. elbow macaroni freshly cooked
Grated Parmesan cheese
2 tsp. sugar

Heat 4 tablespoons oil in heavy large skillet over medium heat and add garlic and saute until brown about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and sugar. Simmer until tomatoes soften about 15 minutes.

Add beans and cook until heated through about 5 minutes. Season with salt and pepper. Place cooked pasta in bowl and pour sauce over and toss thoroughly. Serve, passing Parmesan cheese separately.