While your organic pasta is boiling, whip several cups of tomatoes with four garlic cloves, fresh basil, cayenne, salt & pepper in a high powered blender until mixed but still chunky. Taste to ensure the right balance. Pour into a sauce pan and heat to encourage thickening. Add tin of drained organic cannellini or garbanzo beans. Drain pasta and toss with olive oil, crushed garlic, salt & pepper. Coat with sauce. Grate fresh parmigiana or nutritional yeast and enjoy! (I think this took me 20 minutes from start to finish!!) Side salad and some bruschetta completed this meal.