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PREP THE INGREDIENTS: Grate or mince 3 cloves garlic, chop 4 tablespoons parsley, and 1 small red chiliHeat ⅓ cup extra virgin olive oil in a large skillet, add garlic and chili, and sauté on low heat for 30 seconds.
MAKE SAUCE: Add the chopped parsley, 1 can (15 ounces) cannellini beans (drained and rinsed), ¼ teaspoon salt, and sauté on medium-low heat for about 5 minutes.
COOK PASTA: In the meantime, cook 12 ounces spaghetti in a large pot with plenty of salted boiling water.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: Serve immediately, each portion with a couple of spoonfuls of sauce on top.