Preparation Steps

• Soak the beans in water for 8 hours. Drain and place in a large pot of unsalted water. Bring to a simmer and cook for about 1 hour.
• Meanwhile, peel and dice the celery. Peel and halve the garlic cloves. In a skillet or large pan, pour 4 tablespoons of olive oil, add the celery and garlic and sauté.
• Blanch the tomatoes in boiling water briefly to peel them. Chop them up.
• When the garlic starts to brown, remove it. Add the tomatoes, bay leaves, salt, pepper, chili, cover, and let simmer for 10 minutes.
• When the beans are cooked but still firm, drain and add them to the tomatoes. Cover and let simmer for another 10 minutes. The sauce should be thick but not too dry.
• Cook the pasta in 4 liters of water with 40 g of coarse salt.
• Blend ¼ of the bean sauce until smooth and return it to the skillet.
• Drain the pasta when it’s ¾ cooked, then add it to the bean sauce. If the sauce is too dry, add a bit of pasta cooking water.
• Drizzle with 2 tablespoons of olive oil and serve, optionally topped with Parmesan.