Slowly heat the extra virgin olive oil with the clove of garlic and the cutted chilli pepper, then add diced tomatoes.
Wash the green beans, peel and dice the potatoes, then cook both in a plenty of boiling water for 20 minutes. Drain and put beans and potatoes in the pan with the sauce, add salt to taste.
Cook the Spinach Fettuccine Filotea in a plenty of salted boiling water for 4 minutes, drain the egg pasta and toss it in the pan with the sauce.
Add the diced provola on top (will melt with the heat of the noodles), serve the dish and enjoy!