Trim, rinse and cut green beans in half or thirds.
Bring a large pot of salted water to a boil.
Meanwhile, place chopped tomatoes in a large skillet and bring to a simmer.
Cook, stirring occasionally, over low heat for 45 minutes.
At the end of cooking stir in chopped garlic, basil leaves, salt (to taste) and olive oil.
Add pasta to the boiling water. After 5 minutes, add the green beans.Cook until the pasta is al dente and green beans tender.
Drain, reserving some pasta water, and add the pasta and green beans to the sauce. Toss to coat.
Adjust seasoning, if necessary, and stir in a ladle or two of pasta water as needed to loose the sauce and help it adhere to the pasta.
Remove from heat, drizzle a little extra olive oil over the top as well as more freshly chopped basil. Serve hot with Parmigiano cheese at the table.