6 large organic heirloom tomatoes, diced, reserving juices
Black pepper, to taste
½teaspoon crushed red pepper flakes
¼cupwhite wine (optional)
10-12 large basil leaves
¾cup hand-packed ricotta cheese (optional)
Bring 6quarts of lightly salted water to a boil in a large covered pot over high heat. Cook the pasta according to package directions, then reserve 2cups of the cooking liquid before draining. (A good way to remember to reserve the cooking liquid is to put a measuring cup in a colander set in the sink.) Meanwhile, heat the oil in a large, deep skillet over a medium heat. Add the garlic, onion, string beans, and tomatoes. Add the salt, pepper, and crushed red pepper flakes. Cover and cook, stirring occasionally, for about 20 minutes, until the tomatoes have softened and released some of their juices.
Add the white wine (if using), the basil leaves, and the reserved cooking liquid from the pasta. Stir to combine. Cook at a low-medium boil for about 10 minutes, stirring occasionally until the string beans are tender to your preference. Stir in the cooked pasta. Turn into a serving bowl. Serve in large, rimmed bowls. Top with additional black pepper and dollops of hand-packed ricotta cheese, if desired.