Pasta Fasool

Directions

1. 1
   Place the beans in a medium-size saucepan of lightly salted and peppered water and add the 4 crushed garlic cloves and the parsley sprigs.
2. 2
   Bring to a boil and cook until the beans are nearly tender, about 1 1/2 hours, replenishing the water as needed.
3. 3
   Drain the beans, discard the parsley and garlic, and save 2 cups of the cooking water.
4. 4
   In a large casserole, heat 1/4 cup of the olive oil over medium-high heat.
5. 5
   Cook the soffritto of celery and chopped garlic until soft, stirring constantly so the garlic doesnt burn, 2 to 3 minutes.
6. 6
   Add the tomatoes, tomato paste, red chile, black pepper, and water.
7. 7
   Stir, reduce the heat to low, and simmer for 10 minutes.
8. 8
   Add the drained beans and oregano and simmer for 30 minutes, stirring occasionally and adding 1 to 2 cups of the reserved bean cooking water while the beans cook, so they are slightly stewy looking.
9. 9
   Meanwhile, bring a large pot of abundantly salted water to a boil, cook the pasta until al dente, and drain.
10. 10
    Transfer the pasta to the beans and cook until creamy, about 5 minutes.
11. 11
    Check the seasonings, pour on the remaining 2 tablespoons of olive oil, and serve immediately.