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Heat a large pot to medium heat with the olive oil. Add the onion and a pinch of salt and cook until soft and translucent, stirring occasionally.
Next, add the chopped garlic and cook for 3-4 minutes more or until golden. Finally, add the hot red pepper flakes and cook for 30 seconds.
Next, add in 6 cups of water, 2 teaspoons of kosher salt, and the plum tomatoes, and give it all a stir. Add in the drained beans and bring to a boil for 5 minutes.
Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon.
Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed. The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water.
Once the pasta is al dente turn off the heat and taste test. Adjust salt (will probably need a good amount), pepper, and hot red pepper to taste.
When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl. Enjoy!