Summer Recipe - Caribbean Tomato Pasta

Big Mama asked for summer recipes. Here is my contribution... it's a REALLY involved and difficult recipe...

Caribbean Tomato Pasta

3 large vine ripened tomatoes
3/4 cup black beans (rinsed & drained)
2 tablespoons olive oil
3 cloves garlic (minced)
2 tablespoons fresh cilantro (finely chopped)
1 tablespoon fresh chives
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
Pasta of choice
Monterrey Jack Cheese (grated)

Combine everything (except the pasta and cheese) and let stand at room temperature for at least 1 hour. Serve over cooked pasta & sprinkle with cheese.

See... REALLY involved and difficult.

Now, the thing to understand is that I modify almost every recipe I come in contact with to customize it to our family (IOW my tastes). What you see above is the recipe as it was given to me by my mother in law. What you see below is the recipe as I use it...

Caribbean Tomato Pasta (Donna's Version)

1-2 cans diced tomatoes (depending on how tomato-ey I want it that day)
1 can black beans (rinsed & drained) (because really, what are you going to do with the rest of those black beans anyways)
2 tablespoons EVOO (thanks Rachel Ray!)
3-4 cloves garlic (put through my handy-dandy Pampered Chef garlic press)
some fresh basil and parsley (finely chopped) (my man doesn't like cilantro)
some fresh chives
1 tablespoon lime juice
some ground cumin
some ground coriander
some ground red pepper
salt and pepper to taste
Pasta of choice (i.e. whatever I happen to have on hand but usually a spagetti of some kind)

Combine everything (except the pasta) and let stand at room temperature for at least 1 hour. Serve over cooked pasta. Usually I serve it with grilled chicken because my man likes meat.