Cooking Instructions

• Soak the beans in water for 8 hours. Drain and place them 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, heat 4 tablespoons of olive oil, then sauté the celery and garlic.
• Blanch the tomatoes by briefly plunging them into boiling water, then chop them.
• When the garlic starts to brown, remove it. Add the tomatoes, bay leaves, season with salt, pepper, and chili, cover, and simmer for 10 minutes.
• When the beans are cooked but firm, drain them and add to the tomatoes. Cover and 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 a quarter of the bean sauce to coat the pasta, then return this purée to the skillet.
• Drain the pasta when it is three-quarters cooked, then continue cooking it in the bean sauce. Add a bit of cooking water to prevent the sauce from drying out.
• Drizzle with 2 tablespoons of olive oil and serve, optionally with Parmesan.