Fettuccine with Tomato-Avocado Sauce
Yield: 4 servings
1 tbl olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 hot chile pepper seeded and minced
4 medium tomatoes, cut into 1/2-inch cubes
3/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup chopped fresh cilantro
12 oz fettuccine
2 medium ripe avocados, peeled, stone removed, cut into 3/4" cubes
3 tbls extra virgin olive oil
2 tbls lime juice
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.
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