Tomato-Basil Penne with White Bean Sauce

Source: Vegetarian Times (slightly modified by Aimee)
Makes 6-8 servings

1 cup olive oil (divided)
1 cup chopped onion
2 cloves garlic, chopped
2 cans (15 oz each) diced tomatoes
1 TB sugar
3 tsp basil, divided
12-16 oz. whole wheat penne
2 cans cannellini beans (15 oz. each), drained
1 cup water
1 1/2 tsp garlic salt
1 tsp oregano
1 tsp pepper

1. Heat 1/2 cup oil in skillet; add onion & garlic & saute until soft; stir in tomatoes, 1tsp basil, & sugar; reduce heat to low & simmer 20 minutes
2. Cook penne according to package directions; drain
3. Meanwhile, puree beans, water, & 1/2 cup oil in blender. Combine bean mixture, garlic salt, 2 tsp basil, oregano, & pepper in saucepan over medium heat; cook until heated through, stirring often
4. Toss cooked ziti with tomato mixture & spoon onto plates; ladle bean sauce over ziti mixture