Title: Carribean Tomato Pasta
Categories: Rice
Yield: 2 Servings

3	lg	Vine-ripened tomatoes
3/4	c	Canned black beans; drained and rinsed
2	tb	Extra-virgin olive oil
3		Cloves garlic; minced
2	tb	Chopped fresh cilantro
1	tb	Chopped fresh chives
1	tb	Fresh lime juice
1/2	ts	Ground cumin
1/4	ts	Ground red pepper
1/4	ts	Salt
1/4	ts	Black pepper
4	oz	Vermicelli; uncooked
1/2	c	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.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Southern Living 1993 Annual Recipes

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