1. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat until it shimmers. Add the sliced garlic and red pepper flakes and stir constantly for 60 to 90 seconds until the garlic turns pale gold at the edges and smells nutty and fragrant.

2. Add the tomato paste to the pan and press it around with a spatula. Cook for 90 seconds, stirring frequently, until it darkens to a deep brick-red and smells slightly roasted and sweet.

3. Pour in the crushed whole tomatoes all at once. The mixture will spit briefly, so stand back. Add the dried oregano, salt, and black pepper, then stir everything together.

4. Let the sauce simmer actively over medium heat for 7 to 8 minutes, stirring every couple of minutes, until it thickens enough that a line drawn through it with a spoon holds for a second before closing. The tomatoes should smell deep and jammy with no raw edge remaining.

5. Add the rinsed and drained cannellini beans. If you want a creamier sauce, use the back of a spoon to mash about a quarter of the beans against the side of the pan before folding them in. Gently stir to coat all the beans in the sauce.

6. Cook for 4 to 5 minutes, stirring gently once or twice, until the beans have absorbed some of the sauce and the whole pan looks glossy and cohesive. Taste and adjust salt.

7. Remove from heat. Drizzle with extra-virgin olive oil, scatter the chopped parsley over the top, and add as much grated Parmesan as you like. Serve straight from the pan with crusty bread.