Bow Ties with Black Beans

and Cherry Tomatoes

Redolent with the down-to-earth qualities of their own peasant background, beans are natural partners for pasta, staple of the masses. Together, they gratify a craving for basic, wholesome food.

Ingredients

• 2 teaspoons olive oil or vegetable oil

• 2 cloves garlic, finely chopped

• 1 bunch scallions, trimmed and thinly sliced, including green tops

• 1 1/2 teaspoons ground cumin

• 1 1/2 tablespoons fresh lemon juice

• One 15-ounce can black beans, well rinsed and drained

• Salt and freshly ground pepper to taste

• 3/4 pound bow ties

• 8 cherry tomatoes, quartered

• 2 tablespoons chopped fresh cilantro

Method

1. In a saucepan, heat the oil over medium heat.

2. Add the garlic and sauté until soft, just a few minutes. Do not allow to brown.

3. Add the scallions and cumin and cook briefly.

4. Remove from the heat and stir in the lemon juice.

5. Add the beans and toss to coat.

6. Season with salt and pepper.

7. In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt.

8. Add the pasta, stir to separate, and cook until less than al dente. The pasta should be undercooked.

9. Before draining, reserve 1/2 cup of the cooking water. Then drain and return the pasta to the pot.

10. Add the reserved pasta water to the black bean mixture, stir, and add to the pasta.

11. Bring to a boil over medium heat and cook until the sauce is thick enough to coat the pasta.

12. Remove from the heat.

13. Carefully stir in the cherry tomatoes and cilantro just before serving.

  Serves 4.

This recipe was excerptedfrom The Everything Pasta Cookbook, edited by Jane Resnick. The book includes over 300 delicious recipes. This recipe is reprinted with permission from the publisher: Adams Media Corp. www.adamsonline.com

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