Vegetarian Spaghetti....I use angel hair pasta, personal preference. I've served this using two cans of black beans, but I prefer the mix of cannellini and black beans, although the contrast is better with the black beans.
Cook the pasta according to the package directions; drain well. Set aside, and keep warm.
Meanwhile, drain the capers, reserving 1 1/2 tbsp liquid. Set aside.
While the pasta is cooking, cook the onion and the next 3 ingredients in oil in a large saucepan over medium high heat, stirring constantly. Just as the veggies are getting tender, add the garlic, stirring constantly for 45 more seconds.
Add the reserved capers and liquid, tomatoes, and next 6 ingredients. Bring to a boil; reduce the heat and simmer, uncovered for 30 minutes, stirring the mixture occasionally.
Remove the pasta to a serving platter. Spoon the tomato/veggie mix over the pasta. Sprinkle with cheese.