Cavatappi with White Beans and Tomatoes from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 1 pound cavatappi
• Freshly ground black pepper
• 3 ounces prosciutto, finely diced
• 1 tablespoon butter
• ⅓ cup Parmigiano-Reggiano, freshly grated
• 2 tablespoons flat leaf Italian parsley, finely chopped
• 1 carrot
• 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped
• 1 celery stalk
• ¼ yellow onion, finely chopped
• Salt
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 cup canned cranberry or cannellinii beans, drained