Bring beans and 4 cups of water to a boil, reduce to a simmer and cook until just tender but not mushy. Remove the pot from the heat, season the water with 2 tablespoons of salt and let soak for an additional 10 minutes. Strain and discard the poaching liquid. Set beans aside.

Bring a large pot of salted water to a boil.See pasta package for water seasoning suggestions.Cook the pasta according to package directions.

In a medium sized pan, heat olive oil over medium high heat. When the pan is hot, add radicchio and quickly sauté until wilted. Then, add the garlic directly to the oil in the pan and lightly toast until a beautiful golden brown.

While the pasta is cooking, finish the sauce by adding the white wine and chili flakes to the radicchio/garlic mixture. Reduce wine until nearly dry.

Add the tomatoes, basil and cooked beans. Stir to combine and season to taste. Reduce heat to a light simmer until the pasta is done. Drain the noodles, reserving a ladleful of pasta water to adjust the consistency of the sauce if needed.

Toss the noodles with the sauce.If the sauce seems a little tight or oily, add a bit of the reserved pasta water to adjust the consistency and ensure a nice emulsion.