Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Prepare Ingredients

Finely chop the garlic, parsley, and fresh chili (if using). If you’re using red pepper flakes, set them aside. Drain and rinse the cannellini beans.

Step 2: Sauté Garlic and Chili

Heat the olive oil in a large skillet over low heat. Add the chopped garlic and chili (or red pepper flakes) and sauté for about 30 seconds, just until aromatic. Be careful not to burn the garlic.

Step 3: Add Beans and Parsley

Stir in the drained and rinsed cannellini beans and the chopped parsley. Cook on medium-low heat for about 5 minutes, stirring occasionally, to combine the flavors.

Step 4: Cook Pasta

While the beans are cooking, bring a large pot of water to a boil. Add 1 teaspoon of salt to the boiling water.

Cook the pasta according to the package instructions, reducing the cooking time by 1 minute. This will ensure the pasta is slightly undercooked, as it will finish cooking in the sauce.

Reserve 1 cup of the pasta water before draining the pasta.

Step 5: Combine Pasta and Sauce

Add the cooked pasta to the skillet with the white bean sauce.

Pour in a ladleful (about 1/2 cup) of the reserved pasta water.

Toss well over medium heat until the pasta is evenly coated with the sauce and cooked al dente. The starchy pasta water will help to create a creamy emulsion. Add more pasta water if needed to achieve a creamier consistency.

Step 6: Serve

Plate the pasta and spoon any extra white bean sauce over the top.

Serve immediately, garnished with a sprinkle of fresh parsley (if desired).

Enjoy this simple, flavorful, and satisfying White Bean Aglio e Olio!