Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente. After the pasta is cooked, strain and place in a large bowl. Add 1 tsp. of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil. Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan. Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper. Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans. Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.