Southwestern Tomato Pasta

Southwestern Tomato Pasta

3 small vine-ripened tomatoes
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
3 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground white pepper
4-ozs. angel hair pasta, uncooked
4-ozs. goat cheese, crumbled
2 tbsp. pine nuts, toasted

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.

Combine chopped tomatoes, reserved juice, olive oil, and next 7 ingredients; cover and let stand at room temperature 1 hour.

Cook pasta according to package directions; drain.

Serve tomato mixture over pasta; top with cheese and pine nuts.

Yield: 2 servings