With a sharp knife, make an X on the bottom of each tomato. Have a large bowl with ice water standing by.

Bring a large pot of water to boiling. Add tomatoes until skin of tomatoes start to crack, about 1 minute.

Remove from the pot and place in the ice water immediately.

Bring the water back to boiling. Add green beans and cook for exactly 1 minute. Remove and set aside.

Peel and core the tomatoes, removing all of the seeds.

Using a food processor, puree the tomatoes.

Transfer to a saucepan. Add 1 tablespoon of the olive oil, sugar, salt and red pepper. Bring to a boil. Reduce to a simmer and cook on low heat for about 20 minutes, until sauce has thickened and darkened in color.

Add remaining oil and whisk to combine to get a smooth consistency.

Meanwhile, cook pasta al dente.

Drain pasta, reserving some of the pasta water and toss with sauce, green beans and cannelini.

Add a few tablespoons of the pasta water and toss.

To serve, sprinkle grated cheese on top.