Soak the beans overnight, then rinse them and place them in a saucepan together with the cloves of garlic left whole, the cherry tomatoes and the bay leaf. Add water in the proportion of 1 to 2, cover and simmer for approximately 60 minutes. Remember to add the salt a few minutes before they are cooked. Tip the beans into a bowl together with the Sottolestelle Spelt Cavatelli (which have been cooked apart and drained), add the Sottolestelle extra-virgin olive oil, the chilly powder, mix well and serve.