Carribean tomato pasta
2 Servings
Ingredients
| Quantity | 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 |
Directions
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