Warm two tablespoons of olive oil in a pot over medium heat. Add the garlic. Cook and stir for about 10 seconds to release its aroma.

Then add the bell pepper, carrot, and the onion—season with ½ teaspoon of salt. Cook and stir occasionally for 5 minutes and until the veggies are somewhat softened.

Add the strained tomatoes and just a tiny splash of water. (If using bottled strained tomatoes, fill the emptied bottle with a splash of water. Reseal it, then shake it enough to loosen any remaining tomatoes. Pour into the skillet.)

Season with ½ teaspoon salt, oregano, and red pepper flakes. Stir to combine.

Let the sauce come to a simmer. Then reduce the heat to medium-low and let the sauce gently simmer, half covered, for 15 minutes or until the vegetables are soft. Stir occasionally.

Remove the pot from the stove and let it cool slightly for a few minutes. Carefully transfer the sauce to a blender. Add one tablespoon or whole can of cannellini beans and puree it.

Carefully transfer the pureed sauce back into the same pot and place over low heat. Stir in the rest of the beans, the basil leaves, and two teaspoons of olive oil. Cook and stir for 5 minutes to allow the flavors to come together.

Taste test and season with more red pepper flakes for a spicier touch.

Serve with capellini pasta, cooked al dente, crostini bread, roasted vegetables, zucchini noodles, eggs, or soft-boiled (sweet) potatoes.