Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to bite, about 10 minutes. Drain and set aside.

Puree cannellini beans, garlic, lemon juice, and 1 tablespoon olive oil in a food processor until smooth. Set aside.

Add 2 tablespoons olive oil, red pepper flakes, and cherry tomatoes to a skillet. Cook over medium heat until tomatoes are warmed, about 2 minutes. Remove from heat.