1Fill a deep cooking pot (20 cm ~ 8 inch) with water ~ 2 lt. Bring to a boil. Add pasta to the pot and stir.

2Reduce heat to medium (induction #6) and boil the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.

3In the meantime, make the sauce. Drain the beans. Drain the oil from the tomatoes and pat them dry using a paper towel. Add drained beans, drained tomatoes, milk, garlic powder, onion powder and salt to a blender (large cup).

4Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.

5Add the sauce to the pasta.

6Mix to coat. Set heat to very low (induction #2) and cook, stirring frequently, for another 30-60 seconds until piping hot.

7Transfer to plates and sprinkle with freshly ground black pepper.