Pasta with Tomatoes, Green Beans, and Feta

1 ½ lbs. ripe tomatoes, seeded and sliced

2 gloves garlic, minced or pressed

Salt and freshly ground pepper, to taste, plus 1 T. salt for the pasta water

1-2 T. olive oil

1-2 t. balsamic vinegar

2 T. chopped fresh chives

½ C. slivered or chopped fresh basil

2 oz. feta cheese

¾ lb. pasta ( fusilli, rigatoni, farfalle or penne)

½ lb green beans, trimmed and broken in half

Sugar to taste

Start a large pot of water to boil with 1 T salt. While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar 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, affirm to the bite . Drain, toss with tomato mixture and serve.

The tomato mixture, without herbs can be made hours ahead. Hold in our out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

Optional: Can add fresh, grated parmesan cheese if desired