Oven Roasted Tomato and Black Bean Pasta

How convenient was this. I really wanted to make something for one of my ministers yesterday. She has been in bed with back problems for days, she is vegetarian, and boy do I have vegetables. In the morning I had roasted two trays of October Farm's Oven Roasted Tomatoes, that are to die for. Everyone should keep a jar of these in the refrigerator all year. This was the perfect recipe to make.

Oven Roasted Tomato and Black Bean Pasta
8 cups
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1 tablespoon olive oil

2 cups zucchini, sliced
2-3 garlic cloves, minced
1 cup onion, chopped
2 fresh jalapeno peppers, seeded, diced
2 cups Oven Roasted Tomatoes, cubed, (If you use fresh, peel and seed them)
1/2 cup cilantro, finely chopped
15-ounce can black beans, with juice
2 cups cooked penne pasta, or your favorite pasta
Picante sauce to taste

Add olive oil to skillet and saute zucchini, garlic, onions and jalapenos over medium heat, until slightly tender.

Reduce heat, add tomatoes and cilantro. Heat thoroughly.

Add beans and pasta. Simmer an additional 3-5 minutes. Serve warm with picante sauce.