Prep time: 15 minutes. Cooking time: 8-1 0 minutes.
11/2 pounds ripe tomatoes, seeded and diced
2 garlic cloves, minced or pressed
Salt and freshly ground pepper, to taste, plus 1 Tb. salt for the pasta water
1-2 Tbs. olive oil, or to taste
1-2 tsps. balsamic vinegar, or to taste (optional)
2 Tbs. chopped fresh chives
1/2 c. slivered or chopped fresh basil or mint
2 ounces feta cheese, crumbled (about 1/2 cup)
3/4 pound pasta (fusilli, rigatoni, farfalle or penne)
1/2 .pound green beans, trimed and broken in half
Start a large pot of water to boil with 1 Tb.salt. While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl. Add feta. Let sit at room temperature 15 minutes or longer. Taste and adjust seasonings.
Add pasta to boiling water. Cook 5 minutes. Add beans. Keep cooking until pasta is al dente, firm to the bite (see cooking time on package). Drain, toss with tomato mixture and serve.
The tomato mixture, without herbs, can be made hours ahead. Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.
Serves:4
Per serving: 456 calories, 15g protein, 10g fat (3g saturated), 76g carbohydrates, 5.6g fiber, 475mg sodium.
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