Cook the tagliatelle in boiling water according to the instructions on the package. When done, drain the pasta and reserve some of the cooking water. Add a little oil to the pasta and set aside.
In a food processor, pulse the beans until a fairly smooth purée is obtained.
In a Dutch oven, heat the oil and lightly brown the pancetta for about 2 minutes. Add the garlic and onions and continue to cook on low heat for 2 to 3 minutes.
Add the bean purée, diced tomatoes, fine herbs, chili pepper flakes, salt and pepper. Mix well.
Cook on low heat for 5 to 10 minutes. Add a little of the pasta cooking water, if necessary.
In a frying pan, reheat the pasta with the hot bean sauce.
On a serving plate, add a serving of pasta and garnish with 2 cherry tomatoes confit.
