Summer Evening Pasta

Recipes like this make me wish I had a green thumb (apparently, that trait is not genetic). As great as this was with store-bought stuff, I bet it would be three times as nice made with seriously fresh, straight-from-the-garden tomatoes and basil.

The no-cook sauce and quick prep time make this an especially wonderful dinner for a summer evening. Lovely with a salad and a glass of white wine.

Serves 2

Ingredients:
2 ripe, really fresh tomatoes, chopped into bite-sized pieces
1 tbsp. fresh basil, minced
1/8 cup red onion, finely chopped
1/2 tbsp. black or kalamata olives, chopped
1-2 tsp. capers, drained
1 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. sea salt
Freshly-ground black pepper
1 garlic clove, crushed
1/2 pound short pasta (wagon wheels, butterflies, penne...)
1/2 cup cooked white/navy beans

Method:
1. Cook the pasta according to the package directions. Add the pre-cooked beans during the last few minutes of cooking time just to warm them through.

2. While the pasta cooks, place half of the tomatoes in a large bowl along with the onion, olives, capers, and basil.

3. Place the remaining tomato chunks into a blender or food processor bowl. Add the oil, vinegar, salt, pepper, and garlic. Puree until smooth. Transfer this mixture to the bowl with the tomato-caper-basil mixture.

4. Once the pasta and beans are ready, drain and add them to the bowl with the tomato mixture. Toss well and serve immediately.

Reference:
Pasta with Salsa Cruda from Moosewood Restaurant Low-Fat Favourites.

My Changes:
*Added capers and olives.
*Added the beans for extra protein.