3 tablespoons extra virgin olive oil
1 can dark red kidney beans, drained and rinsed
1 jar capers, drained, but no need to rinse
1 cup fresh tomato, diced, and salted
large bunch of fresh chives, snipped into small pieces
2 cloves of garlic, minced
1 tablespoon Italian seasoning (optional)
sea salt, to taste
fresh ground pepper, to taste
1) Cook pasta.
2) In a bowl, combine tomato, chives, garlic, salt, pepper, and seasoning.
3) Heat oil over medium heat in a non-stick pan. Add the kidney beans and cook just until hot all the way through. Stir in capers. Add remaining ingredients, stir, and take off the heat. (Beans: If you cook them too much your beans will wrinkle and break, and the dish is not nearly as attractive on the plate. Vegetables: You are not aiming to cook the tomatoes, chives, or garlic. The heat from the beans is enough to get them where you want them. Some things I have added: roasted red peppers, crushed red pepper, olives, sundried tomato, pepperoncini, a dash of balsamic vinegar... you get the idea. You may substitute green onions if you don't have chives, but chives give a much more delicate flavor. I also prefer to use cherry or grape tomato, as the store-bought ones have more flavor than store-bought large tomatoes.)
4) Drain pasta and toss all together. Adjust salt and pepper to your taste. Leftovers seem to freeze okay.
Source of recipe: I threw this together one night with what was on hand, and my family has requested it ever since.