Penne With Heirloom Tomatoes, Basil, Green Beans and Feta

• 6 to 8 ounces fresh green beans, trimmed, strings removed if necessary, and broken in half if very long
• 2 cups chopped fresh ripe tomatoes
• 2 tablespoons extra virgin olive oil
• 1 plump garlic clove, minced (more to taste)
• Salt (I like to use a very good coarse sea salt or fleur de sel for this)
• freshly ground pepper to taste
• 1 teaspoon balsamic vinegar (optional)
• 2 tablespoons slivered basil
• 2 ounces crumbled feta (about 1/2 cup)
• 3/4 pound pasta (penne or fusilli are good choices)

1. Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
2. Bring a large pot of generously salted water to a boil.
3. Fill a bowl with ice water.
4. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them.
5. Remove with a strainer or skimmer, and transfer to the ice water.
6. Allow to cool for a few minutes, then drain and set aside.
7. Bring the water back to a boil, and add the pasta.
8. Cook until al dente, about eight minutes.
9. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta.
10. Serve hot or room temperature.

green beans, fresh ripe tomatoes, extra virgin olive oil, garlic, salt, freshly ground pepper, balsamic vinegar, slivered basil, feta, pasta

Taken from cooking.nytimes.com/recipes/1012716 (may not work)