Fettuccine with Tomato Avocado Sauce

Thursday, November 19, 2009


  •       1  tbsp     Olive oil      
  •       1  med     Onion; finely chopped      
  •       2  Garlic cloves; minced      
  •       1  Fresh hot chili pepper seeded and minced      
  •       4  med tomatoes cut into 1/2-inch cubes      
  •       3/4  tsp  salt      
  •       1/8  ts  Freshly ground black pepper      
  •       1/2  c   Chopped fresh cilantro (optional)     
  •       12  oz     Fettuccine made without eggs      
  •       2  med     Ripe avocados peeled, stone removed, and cut into 3/4" cubes      
  •       3  tbsp     Extra virgin olive oil      
  •       2  tbsp     Freshly squeezed lime juice      

      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.
      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.
      3.     Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.