Recipe - Carribean Tomato Pasta

3 lg Vineripened tomatoes
Three fourths cup Canned black beans; drained
and rinsed
2 tablespoon Extravirgin olive oil
3 Cloves garlic; minced
2 tablespoon Chopped fresh cilantro
1 tablespoon Chopped fresh chives
1 tablespoon Fresh lime juice
One half teaspoon Ground cumin
One fourth teaspoon Ground red pepper
One fourth teaspoon Salt
One fourth teaspoon Black pepper
4 ounce Vermicelli; uncooked
One half 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 MCRecipe Digest V1 #838 by L979@aol.com on Oct 12, 1997