Maccheroncini alla purè di cannnellini

I like to use a small shape pasta for this extremely easy and quick sauce. Frankly, I have no idea how it came into my repertoire. I am pretty sure I must first have had it in the 1970s, when we had a house in Chianti; anything with cannellini beans and chilli is Tuscan. Use a strong peppery olive oil. Maccheroncini are narrower and shorter than macaroni; if you can’t find them, you could use ditalini or gnocchetti sardi.