1 tablespoon New Zealand extra virgin olive oil

1 – 2 garlic cloves, finely chopped

1 onion, chopped

2 (425g) cans chopped tomatoes in juice

1 tablespoon tomato paste (optional)

½ teaspoon dried oregano leaves

¼ teaspoon sugar

2 (400g) cans cannellini beans, rinsed and drained

salt and freshly ground pepper

2 – 3 tablespoons New Zealand extra virgin olive oil

chopped fresh parsley or torn fresh basil leaves

Heat the 1 tablespoon oil in a wide-based saucepan over a low heat.  Add the garlic and onion and cook over a low heat until the onion is soft. 

Add the tomatoes, tomato paste, if used, oregano, sugar and beans.  Bring just to the boil, then cook over a moderate heat until the tomatoes form a sauce that coats the beans.  Season to taste with salt and black pepper.