12 ounces spaghetti, cooked
1/2 medium onion, diced
28-ounce can crushed tomatoes with juice
1 tablespoon sugar
1 tablespoon Italian herb mix (oregano, basil, marjoram)
15-ounce can kidney beans, rinsed & drained
4 tablespoon grated parmesan cheese
Heat 3 quart sauce pan and spray with oil, add onion and cook 3-5 minutes until tender. Add crushed tomatoes, sugar and herbs. Simmer 5 minutes. Stir in drained beans and reheat. Serve sauce over cooked spaghetti with 1 tablespoon parmesan over the top of each.