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In a hot oil pan, add the chopped garlic cloves and sauté for about a minute.
Stir in the tomato paste and cook for another minute or two.
Transfer the whole peeled tomatoes to a bowl and break them into bite-sized pieces using your hands before adding them to the pan.
Season the mixture with salt, dried oregano, and red pepper flakes, then stir and bring it to a simmer.
Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and add sugar if you prefer a sweeter flavor.
Incorporate the rinsed and drained cantalini beans into the pan and mix well.
Heat everything together for a few minutes, then turn off the heat.
Top the mixture with fresh grated mozzarella and grated parmesan.
Broil for a few minutes until the cheese is bubbling.
Let it cool for a minute before serving, and optionally garnish with fresh chopped basil.