Maltagliati with Beans

Step 1

Smash each garlic clove with the flat side of a chef's knife by placing the blade on top and pressing down hard with the heel of your hand until the clove flattens and cracks open.

Step 2

Pour 3 tablespoons of olive oil into a large pot and place it on the stove over medium heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pot.

Step 3

Add the 3 smashed garlic cloves to the hot oil and stir continuously with a wooden spoon for 30 seconds until the kitchen smells strongly of garlic — do not let the garlic burn.

Step 4

Pour in 6 cups of water and stir once to combine with the garlic and oil, then bring to a rolling boil — you'll see large bubbles breaking constantly across the entire surface.

Step 5

Add the 8 ounces of maltagliati pasta to the boiling water and stir with a wooden spoon for a few seconds to separate the pieces so they do not stick together.

Step 6

Let the pasta cook for 8 minutes, stirring once or twice during cooking, until a piece is soft but still has a slight bite when you chew it.

Step 7

Add the drained white beans and stir gently to distribute them evenly throughout the pot, then cook for 2 minutes until the beans are heated through.

Step 8

Taste the broth and stir in a pinch of salt and pepper — you want the soup to taste savory and balanced, not bland or overly salty.

Step 9

Ladle the pasta and beans into two bowls, dividing the broth equally between them.

Step 10

Sprinkle the fresh parsley on top of each bowl if desired, and serve immediately while the soup is steaming hot.