1 1/2 cups dried cannellini beans or other large white beans
1/2 onion, peeled and quartered
1 celery rib, quartered
1 carrot, quartered
1 bay leaf
Sea salt, preferably gray salt
1 1/4 cups extra-virgin olive oil, plus 1 tablespoon for finishing
12 cloves garlic, peeled and lightly crushed
3/4 cup tomato puree
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon crushed red pepper flakes
Sea salt, preferably gray salt
Freshly ground black pepper
8 cups hot, cooked orecchiette pasta
When the recipe calls for swirling in 1 tablespoon olive oil at the end, that's the moment to get out your best extra-virgin olive oil.
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