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1
Combine the beans, onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot, and bring to a simmer.
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2
Cover and simmer 45 minutes, or until the beans are tender.
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3
Taste and adjust salt.
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4
Remove and discard the onion, the bouquet garni and the garlic cloves.
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5
Drain though a colander set over a bowl.
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6
While the beans are cooking, bring a large pot of water to a boil and drop in the tomatoes.
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7
Blanch for 30 seconds, then transfer to a bowl of cold water.
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8
Drain, core and peel.
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9
Cut the tomatoes in half.
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10
Place a strainer over a bowl, and squeeze the seeds out of the tomatoes into the strainer.
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11
Press the seed pods against the strainer to extract as much juice as you can, and then discard the seeds.
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12
Chop the tomatoes.
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13
Heat the olive oil in a large, heavy nonstick skillet over medium heat, and add the minced garlic.
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14
Cook, stirring until fragrant, about 30 seconds, and add the tomatoes, sugar, the basil sprig and salt to taste.
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15
Cook, stirring often, until the tomatoes have cooked down to a thick sauce and smell fragrant, about 15 to 20 minutes.
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16
Taste and adjust salt.
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17
Stir in 1/2 cup of the bean broth and mix together.
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18
Stir in the beans.
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19
Keep warm while you cook the pasta.
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20
Bring the water back to a boil, salt generously and add the pasta.
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21
Cook al dente, until firm to the bite, following the timing instructions on the package.
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22
(Check the pasta a minute or two before the end of the suggested cooking time.)
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23
Drain the pasta and toss with the beans, tomatoes, and slivered basil.
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24
Serve with Parmesan on the side.
