This is the more complete recipe than I posted last evening. From The Splendid Table’s How to Eat Supper, conveniently available at Amazon, a web site you can enter through the portal over there —> when you want to buy something at Amazon! (I get a small cut which I place in my “The Farm Desperately Needs Bookshelves” piggy.)

SICILIAN CORKSCREWS WITH WHITE BEANS
Serves 3-4
10 minutes prep time; 15 minutes stove time

5 quarts salted water in a 6-quart pot
6 Tbsp good-tasting extra virgin olive oil
½ large red onion, sliced into thin half-rounds
Salt and fresh-ground black pepper
6 large garlic cloves, fine chopped
3 tight-packed Tbsps flat leaf parsley, coarse chopped
1 heaping Tbsp tomato paste
½ tsp hot chili vinegar of Tabasco sauce, or more to taste
2/3 cup water
Two 15-ounce cans cannelloni or great northern beans, rinsed and drained
½ pound imported Italian fusilli (corkscrew pasta, whole wheat or legume style perfered)
½ cup fresh-grated Parmigiano-Reggiano cheese
One 6-ounce can tuna packed in oil, partially drained (optional)

Bring the salted water to a boil. Combine oil and onions in a straight-sided 12-inch sauté pan, and set the pan over medium heat. Sprinkle the onions with salt and a generous amount of pepper. Saute until the onions are softened. Blend in the garlic, parsley, tomato paste, chili vinegar, and the 2/3 cup water. Stir and simmer until most of the water has evaporated. With a wooden spatula, gently fold in beans, and simmer for 2 minutes so they absorb the flavors. Taste for seasoning, adjust if necessary, remove pan from heat, and cover.

Drop the pasta into boiling water and cook for about 10 minutes, or until it is a little firmer than you like it. Scoop up about 1 cup pasta water and a=save it; then immediately drain the pasta in a colander.

Reheat the sauce, adding the reserved cup of pasta water to the pan. Stir gently, scraping any glaze on the bottom of the pan. Cook for a minute of so to blend, and to slightly reduce the pasta water. Fold in the pasta, warming it for a few moments. Blend in the cheese, and taste for seasoning. Turn the pasta into a serving bowl, and if you want, fold in the tuna. Serve immediately.