Fettuccine with tomato avocado sauce

4 Servings

Ingredients

Quantity Ingredient
1.00 tablespoon Olive oil
1.00 medium Onion; finely chopped
2.00 Garlic cloves; minced
1.00 Fresh hot chile pepper seeded and minced
4.00 medium Tomatoes cut into 1/2-inch cubes
¾ teaspoon Fine sea salt
⅛ teaspoon Freshly ground black pepper
½ cup Chopped fresh cilantro Optional
12.00 ounce Fettuccine made without eggs
2.00 medium Ripe avocados peeled, stone removed, and cut into 3/4\" cubes
3.00 tablespoon Extra virgin olive oil
2.00 tablespoon Freshly squeezed lime juice

Directions

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

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