| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Main dish, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Fresh hot chile pepper |
|
|
seeded and minced |
| 4 |
|
Tomatoes |
|
|
cut into 1/2-inch cubes |
| 3/4 |
t |
Fine sea salt |
| 1/8 |
t |
Freshly ground black pepper |
| 1/2 |
c |
Chopped fresh cilantro |
|
|
Optional |
| 12 |
oz |
Fettuccine made without eggs |
| 2 |
|
Ripe avocados |
|
|
peeled stone removed |
|
|
and cut into 3/4" cubes |
| 3 |
T |
Extra virgin olive oil |
| 2 |
T |
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
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