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Pasta with Tomatoes, Green Beans & Feta

1 1⁄2 lbs. ripe tomatoes, seeded and diced
2 cloves garlic, minced or pressed
Salt & freshly ground black pepper, to taste, plus
1 tablespoon salt, for pasta water
1 -2 tablespoon olive oil, to taste
1 -2 teaspoon balsamic vinegar, to taste (optional)
2 tablespoons chopped fresh chives
1 tablespoon fresh basil or 1 tablespoon of fresh mint, slivered or chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
3⁄4 lb. pasta (fusilli, rigatoni, farfalle or penne)
1⁄2 lb. green beans, trimmed and broken in half

Start a large pot of water to boil with 1 tbsp. 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 the herbs, can be made hours ahead.   Hold in or out of the refrigerator.


From: Food.com




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