Green bean spaghetti

Ingredients:

• 450 g long Chinese green beans (or regular green beans), ends trimmed
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 can (400 g) of canned cherry tomatoes
• 3 fresh basil leaves, torn
• 0.5 cups of ricotta cheese (about 60 g)

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the beans and cook until slightly tender, about 2 minutes. Drain and pat dry with paper towels.
2. In a medium saucepan over medium heat, heat 2 tablespoons olive oil and garlic, stirring, until garlic begins to turn golden, about 2 minutes.
3. Add tomatoes, basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst, 15 to 20 minutes.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the beans and cook until heated through and lightly browned, 1 to 1 1/2 minutes. Season with salt and pepper to taste.
5. Transfer to a serving platter, top with tomatoes and sprinkle with shaved salted ricotta. Season with pepper to taste.