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Add the butterbeans plus their liquid to a high speed blender, along with the sun-dried tomatoes, 1 tbsp of oil from the jar and 1-3 tbsp of harissa, depending on how spicy you would like it to be. Blend until smooth and season well with salt and pepper.
Cook your pasta to al dente. Save a mug of pasta water before you drain the pasta. Put the pasta back into the saucepan it was cooked in.
Pour the sauce into the pan with the pasta to heat through on a low heat. Add the reserved pasta water, bit by bit, until you have a perfectly silky sauce.
To serve, dish the pasta onto two plates and serve with some extra slices of sun-dried tomato on top.