Cooking Steps

• Soak the beans for 8 hours in water. Drain them and plunge them into 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, add 4 tablespoons of olive oil, and sauté the celery and garlic.
• Peel the tomatoes by briefly plunging them into boiling water. Chop them up.
• When the garlic starts to brown, remove it. Add the tomatoes, bay leaves, season with salt and pepper, and sprinkle with chili, cover, and let simmer for 10 minutes.
• When the beans are cooked but still firm, drain them and add to the tomatoes. Cover and let simmer for 10 minutes. The sauce should be thick but not too dry.
• Cook the pasta in 4 liters of water with 40g of coarse salt added.
• Blend ¼ of the bean sauce to coat the pasta well and return this purée to the sauté pan.
• Drain the pasta when it is ¾ cooked, then continue the cooking in the bean sauce. Add a bit of pasta water to prevent the sauce from drying out.
• Drizzle with 2 tablespoons of olive oil and serve, accompanied by Parmesan.