Fettuccine with tomato-avocado sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; finely chopped |
| 2 | Garlic cloves; minced | |
| 1 | Fresh hot chili pepper; seeded and minced | |
| 4 | mediums | Tomatoes; cut into 1/2-inch cubes |
| ¾ | teaspoon | Fine sea salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| ½ | cup | Fresh cilantro; chopped, optional |
| 12 | ounces | Fettuccine made w/o eggs |
| 2 | Ripe avocados; peeled, stone removed, cut into 3/4 inch cubes | |
| 3 | tablespoons | Extra virgin olive oil |
| 2 | tablespoons | Freshly squeezed lime juice |
Directions
Heat the 1 tb olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 mintues. Add the tomatoes, salt and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
Remove from the heat, and stir in the cilantro. Keep warm.
Meanwhile, in alarge saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.
Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.