1 16 ounce can tomatoes, cut up
1 1/2 cup water
1 6 ounce can tomato paste
2 cloves garlic,minced
1 teaspoon sugar and oregano, each
1/2 teaspoon basil
1/8 teaspoon ground red pepper and pepper, each
1 15 ounce can kidney and garbanzo beans, rinsed and drained
10 ounces any pasta ( i used fettucine)
non-dairy cheese to sprinkle on top if you wish
Sauce: combine undrained tomatoes, water, tomato paste, garlic, vegan sugar, oregano, basil, ground red pepper, and pepper in large saucepan. Bring to boil, reduce heat and simmer uncovered for 30 min.
In small mixing bowl, mash half of the kidney beans. Add mashed and whole kidney and garbanzo beans to the sauce.heat
Cook pasta according to package directions, drain. serve the sauce over the pasta. If you are cooking for one, cut the recipe in half, it makes quite a bit.