Heat oil in a skilet over medium heat. Add onion, garlic, basil and oregano; saute 2 to 3 minutes. Add tomatoes with juic, wine, tomato paste and water. Cover, reduce heat to low and simmer 15-20 minutes. Add zucchini and beans to tomato sauce, cover and simmer until aucchini is tendere, 10-15 minutes.
Meanwhile, cook pasta according to package directions, omitting salt and drain. In a large bowl, combine tomatoe sauce and pasta. Sprinkle with cheese and season with salt and pepper.
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