Prepare Ingredients: Finely chop the garlic, parsley, and fresh chili (if using). If you’re using red pepper flakes, set them aside.

Sauté Garlic and Chili: Heat the olive oil in a large skillet over low heat. Add the chopped garlic and chili (or red pepper flakes) and sauté for 30 seconds, just until aromatic. Be careful not to burn the garlic.

Add Beans and Parsley: Stir in the drained and rinsed cannellini beans and the chopped parsley. Cook on medium-low heat for about 5 minutes, stirring occasionally, to combine the flavors.

Cook Pasta: While the beans are cooking, bring a large pot of water to a boil, add salt, and cook the pasta according to the package instructions, reducing the cooking time by 1 minute. Reserve 1 cup of the pasta water before draining.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Pour in a ladleful (about ½ cup) of the reserved pasta water and toss well over medium heat until the pasta is evenly coated and cooked al dente. Add more pasta water if needed for a creamier consistency.

Serve: Plate the pasta and spoon any extra white bean sauce over the top. Serve immediately, garnished with a sprinkle of fresh parsley, if desired.