Hurricane Pasta - cooking recipe

Ingredients

1 lb rigatoni pasta
1 (28 ounce) can italian whole tomatoes
1 (28 ounce) can crushed tomatoes
2 (20 ounce) cans cannellini beans, drained
1 cup pecorino romano cheese, grated
1/4 cup pecorino romano cheese (to garnish)
garlic salt

Preparation

Open cans of tomatoes and pour into large skillet. Cut up whole tomatoes with knife, releasing juices.
Sprinkle with garlic salt.
Simmer for 15 minutes.
Add drained beans.
Boil pasta water and add pasta.
Cook acording to package directions
Add cheese to sauce & stir, simmer till pasta is done.
Drain and add to sauce
Sprinkle with extra cheese.