Carribean tomato pasta

Yield: 2 Servings

Measure Ingredient
3 larges Vine-ripened tomatoes
¾ cup Canned black beans; drained and rinsed
2 tablespoons Extra-virgin olive oil
3 Cloves garlic; minced
2 tablespoons Chopped fresh cilantro
1 tablespoon Chopped fresh chives
1 tablespoon Fresh lime juice
½ teaspoon Ground cumin
¼ teaspoon Ground red pepper
¼ teaspoon Salt
¼ teaspoon Black pepper
4 ounces Vermicelli; uncooked
½ 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 ingredietns; 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. Yield 2 servings.

Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997

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