1smallred chilifinely chopped, or 1 - 2 teaspoons red pepper flakes. Adjust to your liking.
2handfulsparsleyfinely chopped
1can (15 ounces)(230grams)cannellini beans
¼teaspoonsalt
Pasta
12ounces(340grams)spaghetti
¾gallon(3liters)boiling waterto cook the pasta
1½tablespoon(21grams)saltfor the pasta water
Finely chop 3 cloves garlic, 2 handfuls parsley, and 1 small red chili (if you use red pepper flakes, you don't have to chop them).Warm up ⅓ cup extra virgin olive oil in a large skillet, add garlic and chili, and fry them on low heat for 30 seconds.
Add the choppedparsley, 1 can (15 ounces) cannellini beans (drained and rinsed), ¼ teaspoon salt, and cook them in the oil on medium-low heat for about 5 minutes.
In the meantime, cook 12 ounces spaghetti in a large pot with ¾ gallon boiling water salted with 1½ tablespoon salt. Cook as per package instructions minus 1 minute.
When the pasta is ready, reserve one cup of pasta cooking water, drain the pasta, and add it to the pan with the sauce.Add one ladleful of reserve pasta water (or more if necessary), toss, and cook for a minute or until the pasta is al dente and thoroughly coated in the sauce.
Serve immediately with a couple of spoonfuls of white bean aglio olio sauce on top.