Preparation Steps

• Soak the beans in water for 8 hours. Drain them and immerse 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 sauté pan, heat 4 tablespoons of olive oil, then sauté the celery and garlic.
• Peel the tomatoes by briefly immersing them in boiling water. Chop them coarsely.
• 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.
• Once the beans are cooked but still firm, drain and add them to the tomatoes. Cover and let simmer for 10 minutes until the sauce thickens.
• Cook the pasta in 4 liters of water with 40 g of coarse salt.
• Blend ¼ of the bean sauce to coat the pasta well and return the purée to the sauté pan.
• Drain the pasta when it’s ¾ cooked, then finish cooking it in the bean sauce. Add a bit of pasta cooking water if the sauce gets too dry.
• Finish with 2 tablespoons of olive oil and serve, optionally garnished with Parmesan.