Cook pasta according to the package instructions al dente. Safe some pasta water.
Finely chop garlic, thyme and chili. Halve the tomatoes. Stone the olives (it´s safer). Wash and drain white beans.
Heat olive oil in a saucepan, then add the garlic and let it take on some color. Then add the chili, thyme, pepper, sugar, cinnamon and the tomato paste. Carefully fry. Then pour pasta water until the desired consistency is achieved.
Now add the olives and the beans and refine with a piece of butter.
Remove from heat and add the fresh tomatoes.
Recommendation: season with sea salt and mix the sauce with the al dente cooked orecchiette just before consumption.