1 lb Spaghetti, uncooked
3 qt Water
2 tb Salt
1/4 c  Olive oil
2 md Onion
28 oz Tomato canned, crushed
1 ts Tomato paste
1 ts Pepper
16 oz White kidney (cannelli)
Beans

Break spaghetti into 1 1/2inch pieces. In a deep skillet saute onions in
olive oil until translucent and brown. Add tomatoes, tomato paste and
pepper. Lower heat to simmer and cook slowly for 20 minutes. Bring 3 qts
water to full boil. Add 2 Tbs salt and cook pasta al dente. Add beans to
cooking sauce and cook a few more minutes. Start draining the spaghetti but
reserve the liquid. Now add back liquid until pasta and spaghetti are equal
level in pot. Now add the sauce while stirring. You can adjust the amount
of liquid to desired consistency. Careful not to add too much or flavor
will be diluted. Add some black pepper to taste.