Pasta With Salsa Crudo and Green Beans

• 3/4 pound ripe, locally grown tomatoes
• 1 to 2 garlic cloves, green shoots removed, finely chopped or pureed
• Salt
• freshly ground pepper to taste
• 1 teaspoon balsamic or sherry vinegar
• 1 tablespoon extra virgin olive oil
• 6 ounces green beans, trimmed
• 3/4 pound orecchiette, penne, farfalle or fusilli
• 2 tablespoons slivered basil leaves
• 1/4 cup (1 ounce) freshly grated Parmesan, pecorino or ricotta salata for serving

1. Begin heating a large pot of water.
2. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl.
3. Stir in the garlic, salt and pepper, vinegar and olive oil.
4. When the water comes to a boil, salt generously and add the green beans.
5. Parboil four minutes.
6. Transfer to a bowl of cold water, then drain and dry on paper towels.
7. Keep the water in the pot boiling for the pasta.
8. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes.
9. Cook the pasta in the boiling water until al dente.
10. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time.
11. When its done, drain and toss with the tomato mixture, basil and cheese.

pound ripe, garlic, salt, freshly ground pepper, balsamic, extra virgin olive oil, green beans, orecchiette, basil, serving

Taken from cooking.nytimes.com/recipes/1014057 (may not work)