CARIBBEAN TOMATO PASTA

3 large vine-ripened tomatoes
3/4 cup canned black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon gound red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces vermicelli, uncooked
1/2 cup (2 ounces) shredded Monterey Jack cheese

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice. Combine chopped tomatoes, reserved juice, beans and next 9 ingredients; 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.