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In a pot bring 3 cups of water to a boil lower the heat and keep it on the side.
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In a pot on medium heat add the extra virgin olive oil and onion. Once it starts sautéing add garlic, carrots, celery and hot pepper, cooking until nicely sautéed.
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Add the tomatoes and cook for a few minutes. Add the beans and hot water. Water should be an inch above the beans.
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Cover and let it cook for 15 minutes. Using the wooden spoon (cocchiarella) push the beans against the side of the pot to break up some of the beans. This will create total creaminess. Adjust your salt.
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Add the pasta and parsley. If it’s drying up add a little water but don’t over do it. This is a very important step because you want to achieve that perfect creaminess. Cook until tender. Let it sit a few minutes before serving.
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Serve with olio Santo (recipe on my channel) and sliced red onion just like my nonno Mazzetto did.
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Buon appetito!
