Instructions: With its contrast of textures and fresh flavors, this is an ideal pasta for late summer.

I prefer to use to use ricotta salata, a salted, pressed form of ricotta cheese. But you could easily substitute feta or Parmigiano-Reggiano, a grated cheese. A drizzle of fine extra-virgin olive oil adds a delicious final touch.

12 ounces green beans, ends trimmed
1 pound spaghetti
Salt to taste
1/4 cup extra-virgin olive oil, plus additional for garnish 1/2 medium onion, finely chopped
5 medium tomatoes, peeled, seeded and chopped Freshly ground black pepper to taste
1/2 cup chopped fresh basil
1 cup (4 ounces) crumbled ricotta salata or feta cheese or grated Parmigiano- Reggiano cheese

Bring a large pot of water to a boil. Add the green beans and cook until bright green and barely tender yet firm to the bite, 4 to 5 minutes. Using a slotted spoon or a strainer, transfer the beans to a plate and pat dry. Reserve the cooking water. Cut the beans into 1 inch pieces; set aside.

Return the water to a boil. Add the spaghetti and salt to taste and cook according to package directions.

Meanwhile, in a large skillet or saucepan over medium-low heat, heat the oil.

Add the onion and cook until softened and golden, about 10 minutes. Add the tomatoes and salt and pepper to taste and cook, stirring occasionally, until the liquid has almost evaporated. Add the beans and heat until warmed through, 3 to 5 minutes.

Drain the spaghetti and add it to the skillet with the basil and cheese and toss to combine. Heat over medium heat, tossing gently, until the cheese becomes warm and creamy. Remove the skillet from the heat and drizzle the pasta with oil to taste. Serve immediately.

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