Fettuccine with tomato-avocado sauce
Yield: 4 Servings
Ingredients:
- 1 tb Olive oil
- 1 md Onion; finely chopped
- 2 Garlic cloves; minced
- 1 Fresh hot chile pepper -- seeded and minced
- 4 md Tomatoes -- cut into 1/2-inch cubes
- 3/4 ts Fine sea salt
- 1/8 ts Freshly ground black pepper
- 1/2 c Chopped fresh cilantro -- Optional
- 12 oz Fettuccine made without eggs
- 2 md Ripe avocados -- peeled stone removed -- and cut into 3/4" cubes
- 3 tb Extra virgin olive oil
- 2 tb Freshly squeezed lime juice
Instructions:
Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion garlic and chile pepper and cook until softened about 5 minutes. 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 a large 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. * Source: May All Be Fed - by John Robbins * (Including recipes by Jia Patton and Friends) * Typed for you by Karen Mintzias
