Prepare the Ingredients:

Finely chop the garlic, parsley, and fresh chili (if using). If you’re using red pepper flakes, set them aside. Drain and rinse the cannellini beans.

Having all your ingredients prepped and ready to go will make the cooking process much smoother. This is a quick dish, so it’s important to have everything organized.

2. Cook the Pasta:

Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water.

Add the pasta to the boiling water and cook according to the package instructions, reducing the cooking time by 1 minute. This will ensure the pasta is al dente. Reserve 1 cup of the pasta water before draining.

3. Sauté the Garlic and Chili:

While the pasta is cooking, heat the olive oil in a large skillet over low heat. Add the chopped garlic and chili (or red pepper flakes).

Sauté for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it will become bitter.

4. Add the Beans and Parsley:

Stir in the drained cannellini beans and chopped parsley. Cook over medium-low heat for about 5 minutes.

Stir occasionally to combine the flavors and prevent the beans from sticking to the pan. Season with 1 teaspoon of sea salt.

5. Combine Pasta and Sauce:

Add the cooked pasta to the skillet with the bean mixture. Pour in a ladleful (about ½ cup) of the reserved pasta water.

Toss well over medium heat until the pasta is evenly coated and cooked al dente. The pasta water will help create a creamy sauce.

6. Adjust Consistency and Serve:

Add more pasta water, a little at a time, if needed to achieve a creamier consistency. The sauce should cling to the pasta nicely.

Plate the pasta and spoon any extra sauce from the pan over the top. Serve immediately.

7. Garnish (Optional): Garnish with a sprinkle of fresh parsley, if desired. You can also add a drizzle of extra virgin olive oil or a pinch of red pepper flakes for extra flavor. Enjoy your homemade White Bean Aglio e Olio