Caribbean Tomato Pasta

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Caribbean Tomato Pasta

 

3 large vine-ripened tomatoes

3/4 cup canned black beans, drained and rinsed

2 tbsps. extra-virgin olive oil

3 cloves garlic, minced

2 tbsps. chopped fresh cilantro

1 tbsp. chopped fresh chives

1 tbsp. fresh lime juice

1/2 tsp. ground cumin

1/4 tsp. gound red pepper

1/4 tsp. salt

1/4 tsp. black pepper

4-ozs. vermicelli, uncooked

1/2 cup shredded Monterey Jack cheese

 

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.

Combine chopped tomatoes, reserved juice, beans and next 9 ingredients; cover

and let stand at room temperature at least 1 hour.

Cook pasta according to package directions; drain.

Serve tomato mixture over pasta, and sprinkle with cheese.

Makes 2 servings.