Peel and chop the onion. Heat olive oil in a pasta pot on medium high. Add the onions and tomato paste and stir to combine. Cook until onions are tender, about six minutes.
While the onions are cooking, rinse, dry and chop the herbs, stirring them into the pot when they are ready. Peel and press the garlic. Drain and rinse the beans. When the onions have another minute to cook, stir in the garlic, beans, salt and pepper.
After a minute, add water to the pot, cover it, and put the heat on high. When the pot is boiling, add the pasta.
Cook the pasta uncovered, stirring occasionally, until it is al dente. (Check it three minutes before the al dente time listed on the package.) Do NOT drain.
Turn off the heat and stir in the Parmesan. Taste for seasonings and add a few dashes of red pepper flakes as needed.
Serve immediately with extra cheese at the table. The pasta will absorb the broth quickly. Store leftovers in the refrigerator for up to 4 days. To heat leftovers, add a bit of hot water to each serving before warming it up in the microwave.
You can freeze unused tomato paste in little portions by wrapping a couple tablespoons of it in plastic wrap. Then, place those packets in a freezer bag and freeze.