Combine the tomatoes, beans, oil, garlic, water, wine, and salt in a large skillet, bring to a boil and cook for 3 mins. Add the tagliatelle and return to a boil, then reduce heat to low and simmer for 1 more minute, tossing occasionally.
Add the parsley and cheese and toss, adding water by the tablespoon to loosen if the sauce seems too dry. Season with salt and pepper to taste.
Divide the tagliatelle among plates and finish with a drizzle of oil. Garnish with additional parksley and cheese if desired.