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Clean the beans by removing the hard tops but just a small bit as you don't want to waste too much.
Bring a large pot of salted water to a boil and cook the pasta until al dente, along with the green beans.
Meanwhile, make the tomato sauce. Bring a large frying pan to a medium heat then add a good drizzle of extra virgin olive oil, followed by the thinly slice chilli and the peeled and halve garlic clove.
While the chilli and garlic are gently frying, halve the cherry tomatoes. Add them to the pan as well and stir in the teared basil leaves. Give it a good stir before adding a ladle of pasta water and the tomato paste. Season with a good pinch of salt, stir well and cover with a fitting lid. Move the heat to high and keep adding a bit of the pasta water if the sauce is drying out too much.
When the pasta is fully cooked, the green beans will be cooked as well so add them straight from the boiling water to the sauce along with a ladle of pasta water if need it.
Turn the heat off, drizzle in a table spoon of extra virgin olive oil add the grated cheese (if using). Give it a good stir to emulsify and to let that cheese melt into the sauce.
Serve up and top with some of the sauce from the pan, the cherry tomatoes, the green beans, and if you want, a little bit of extra cheese on top.