Pasta And White Beans With Sizzling Garlic-Rosemary Oil

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1 medium onion, cut into big chunks

1 medium carrot, in big chunks

1 celery stalk, in big chunks

6 garlic cloves, 4 left whole, 2 finely chopped

1/2 cup flat-leaf parsley leaves

1/4 teaspoon crushed red pepper flakes (or to taste)

1/2 cup olive oil, divided

Coarse or kosh salt

2 to 3 tablespoons tomato paste

3 1/2 cups cooked, drained beans (save cooking liquid for water in recipe, if desired) or 2 15-ounce cans small white beans, rinsed

1 pound short tube pasta

1 tablespoon minced fresh rosemary

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