Caribbean Tomato Pasta- Cooking for Two

3 large vine-ripened tomatoes 3/4 cup canned black beans, drained and rinsed 2 tbsp. extra-virgin olive oil 3 cloves garlic, minced 2 tbsp. 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

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    Default Caribbean Tomato Pasta


    3 large vine-ripened tomatoes
    3/4 cup canned black beans, drained and rinsed
    2 tbsp. extra-virgin olive oil
    3 cloves garlic, minced
    2 tbsp. 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 (2-oz.) 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.

    Yield: 2 servings.
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