Wash the baby tomatoes and cut them in 4 cloves.
Slowly heat the extra virgin olive oil with the clove of garlic and the chilli pepper to taste in a pan over low heat. When the garlic is golden brown add the baby tomatoes and salt to taste and cook them for 5 minutes with the lid on.
Cook the Linguine Filotea in plenty of salted boiling water for 3 minutes. Before draining the pasta, add the green beans in the pot to warm them. When the water has begun to boil, drain the egg pasta and the green beans, and toss them in the pan with the baby tomatoes.
Serve immediately with a generous handful of grated hard ricotta and enjoy!