Combine the tomatoes, beans, oil, garlic, water, wine, and salt in a large skillet, bring to a boil and cook for 3 minutes. Add the fettuccine and return to a boil, then reduce heat to low and simmer for one more minute, tossing occasionally.
Add the parsley, 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 fettuccine among plates and finish with a drizzle of oil. Garnish with additional parsley and cheese if desired.