Instructions: 1. Prepare the sauce. Heat the olive oil in a nonstick frying pan. Add the pepper flakes, garlic, onion, bell pepper, and celery and cook over medium heat until lightly browned.

2. Increase the heat to high. Stir in the tomato, beans, and black pepper and cook for 1 minute. Add the stock or bean liquid and half the parsley. Mash some of the beans with the back of a fork to help thicken the sauce. Boil the sauce until thick and richly flavored, about 2 minutes. Season to taste with salt and additional freshly ground black pepper.

3. While the sauce is cooking, bring 3 quarts of water to a boil in a large pot. Add the spaghetti and a pinch of salt, and cook for about 8 minutes.

Drain.

4. Transfer spaghetti to a shallow bowl and spoon the sauce on top. Sprinkle with the Parmesan cheese and remaining parsley, and serve at once.

Note: For a quick bean salad the following day, double the amount of pepper flakes, chopped garlic, red onion, bell pepper, celery, beans, and parsley, but do not cook. Stir the extra raw vegetables into the extra beans. Flavor with olive oil, vinegar, salt, and pepper.

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