- Kosher salt
- 1 lb. rigatoni pasta
- 1 15- oz. can cannellini beans, rinsed and drained
- Extra-virgin olive oil
- 5 garlic cloves, minced
- 1 1/2 tsp. fresh thyme leaves
- 1/2 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 1 c. Freshly grated pecorino
- 1 c. freshly grated Parmesan
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