adapted from 101 Cookbooks
This recipe calls for creating a quick sauce with larger tomatoes, but if you have cherry tomatoes we suggest skipping the sauce, roasting your cherries in olive oil and garlic until they burst, and then tossing those into your pasta.
1 1/2 pounds ripe tomatoes, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
scant teaspoon fine grain sea salt
2 lemons
1 pound whole grain spaghetti
1 pound green beans
2/3 cup torn Kalamata olives
1/2 cup toasted pine nuts
1 cup torn mozzarella
Slivered fresh basil to serve
Bring a large pot of water to a boil.
In the meantime, slice the tomatoes into bite-sized chunks and place in a large serving bowl. Drizzle with the olive oil, sprinkle with the garlic, salt, and zest of one of the lemons. Squeeze a tablespoon of lemon juice into the mixture, and use a hand blender to pulse a few times, into a chunky sauce.
Salt the pasta water well, and cook the pasta per package instructions. Add the green beans to the pasta water in the last minute of cooking. Drain the pasta and vegetables and transfer to the bowl with the tomato sauce. Toss well. Add half the olives and half the pine nuts. Add all of the mozzarella. Toss well, and top with the zest of the second lemon, and the remaining olives and pine nuts.
Top with basil, serve immediately.