Blanch the tomatoes in boiling water, keeping 2 aside, once peeled, deseeded and drained, chop them coarsely and put them into a sieve for about 30 minutes, allow them to loose the cooking water.Then trim the French beans and rinse in plenty of cold water, once dried them chop them into 3-4 centimetre long sticks. Heat some oil in a saucepan with the garlic, the tomatoes and a pinch of salt and pepper.Simmer for 15 minutes over a high heat. 5 minutes before it is ready, add the 2 tomatoes kept aside and slice them into strips. Bring to the boil a pan of salted water, toss the French beans in and bring it to the boil again.After about 8 minutes, add the tagliatelle and cook al dente. When ready, drain the pasta, pour it in a tureen, mix it with the sauce and serve it warm. The Chef recommends to toss the dressed pasta into an oven-proof dish, sprinkle it with parmesan and pop it into the oven and bake until au gratin.