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Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large, deep pan and sauté the onion, carrot and red bell pepper for 5-6 minutes on medium heat until softened.
Add the garlic, rosemary, fresh thyme, red chili flakes and salt and continue to cook for another minute.
Stir in the tomato paste, crushed tomatoes, black beans and 1 cup of the reserved pasta water.
Bring to a boil, then cover the pan with a lid, lower the heat and simmer for 10 minutes.
If you want the sauce to be thicker, use a potato masher to mash some of the beans.
Add the cooked pasta to the pan and toss well to cover in sauce.
Stir in the fresh parsley, season to taste and serve immediately.