1 lb dry spaghetti
3 c or so green beans, cut in 1-inch pieces
1/4 c extra-virgin olive oil
1/2 c finely chopped onion
2 cloves garlic, minced
6 medium tomatoes, (peeled), (seeded) coarsely chopped
salt and pepper, to taste
2 t fresh thyme, stemmed
1/4 c chopped fresh parsley or other herb
grated Parmesan cheese, for serving

1. Bring a large pot of water to the boil for the pasta and green beans. Cook pasta according to package directions or your own preference. About 4 minutes before the pasta is done, add the green beans. Drain, reserving about a cup of the cooking water.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and sauté for about 5 or 6 minutes, until softened. Add garlic and sauté another minute. Add tomatoes; season with salt and pepper. Simmer 5 minutes.

3. Add thyme and parsley or other herb. If pasta and green beans are not ready, take off heat and set aside. Otherwise, add pasta and green beans to sauce. Mix well, heat through, if necessary, and serve, with Parmesan cheese sprinkled over.