Step 1: Prep the Flavors

Finely chop the garlic, parsley, and fresh chilies (if using). If you’re going with red pepper flakes, just set them aside. This prep sets the stage for big flavor in minutes.

Step 2: Sauté the Base

Heat 4 tablespoons of extra virgin olive oil in a large skillet over low heat. Add the chopped garlic and chilies (or red pepper flakes) and sauté for 30 seconds—just until the garlic is aromatic. Keep the heat low to avoid burning—it’s all about that golden glow.

Step 3: Add Beans and Parsley

Stir in the drained cannellini beans and chopped parsley. Bump the heat to medium-low and cook for about 5 minutes, stirring occasionally. The beans soak up the garlicky oil, and the parsley adds a fresh pop.

Step 4: Cook the Pasta

Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the spaghetti according to the package, shaving off 1 minute for al dente. Before draining, reserve 1 cup of pasta water—it’s the secret to a silky sauce.

Step 5: Toss It Together

Add the cooked pasta to the skillet with the sauce. Pour in about ½ cup of reserved pasta water and toss over medium heat for 1–2 minutes, until the pasta is coated and perfectly al dente. Add more water if you want it creamier—it’s your call!

Step 6: Serve It Up

Plate the pasta, spoon extra white bean sauce on top, and sprinkle with a bit more parsley if you’re feeling fancy. Serve it hot and dive in!