Preheat the broiler to high and set your oven rack about 6 inches from the heat source.

In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat for 1 minute. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Stir in 2 tablespoons of tomato paste, 1/2 teaspoon of dried oregano, 1/4 teaspoon of crushed red pepper flakes, and 1 teaspoon of kosher salt. Mix thoroughly and cook for another 1-2 minutes.

Add the torn whole tomatoes (with their juices) to the skillet. Stir gently and cook for about 5 minutes until the sauce starts to thicken.

Fold in 2 cans of drained and rinsed cannellini beans. Stir well and simmer for about 5-10 minutes.

Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan over the top.

Slide the skillet under the broiler and cook for 3 to 5 minutes until the cheese bubbles and turns golden brown.

Remove from oven, let it cool for a minute and garnish with fresh basil leaves.