Fettuccine With Tomato-Avocado Sauce Recipe

Step 1

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.

Step 2

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.

Step 3

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

Things You'll Need

  • 1tb Olive oil
  • 1md Onion; finely chopped
  • 2 Garlic cloves; minced
  • 1 Fresh hot chile pepper
  • -- seeded and minced
  • 4md Tomatoes
  • -- cut into 1/2-inch cubes
  • 3/4ts Fine sea salt
  • 1/8ts Freshly ground black pepper
  • 1/2c Chopped fresh cilantro
  • -- Optional
  • 12oz Fettuccine made without eggs
  • 2md Ripe avocados
  • -- peeled, stone removed,
  • -- and cut into 3/4" cubes
  • 3tb Extra virgin olive oil
  • 2tb Freshly squeezed lime juice

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