| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh, sweet, mature vineripened tomatoes or sweet, ripe cherry tomatoes |
| 4 |
lg |
Fresh basil leaves, torn into very small pieces or chopped |
| 1 |
lg |
Clove garlic, finely chopped or passed through a garlic press |
| 5 |
tb |
Extra virgin olive oil |
| 1/2 |
ts |
(Generous) salt, or to taste |
|
|
Freshly milled black or white pepper to taste |
| 1 |
lg |
Ripe (but not spotted) Hass avocado |
INSTRUCTIONS
Cut out the tough area around the core of each tomato and cut the tomatoes
into quarters lengthwise. Using your fingers, push out excess seeds. Cut
the tomatoes into rough dice or chop them coarsely. Place the tomatoes in
the bowl in which you will serve the pasta, or in a sauce dish if using
with fish. Add the basil, garlic, olive oil, salt, and pepper. Insert a
knife into the avocado at the top, where the navel is. Cut into the avocado
until you reach the seed, then make a clean incision all the way around the
length of the fruit. Grasping onehalf in one hand and the other half in
your other hand, twist the halves in opposite directions to open the
avocado. The seed should fall right out. Peel and thinly slice each half
crosswise; then cut the slices further into small strips or dice. Add the
avocado to the bowl with the other ingredients. Toss to mix and allow to
stand at room temperature while the pasta or fish cooks. Makes
approximately 21/2 cups
Note: This recipe is sufficient for saucing 1 pound of pasta.
Ahead of time note: Make the sauce up to 2 hours in advance. Cover and
leave at room temperature until ready to serve.
Recipe By :CHEF DU JOUR SHOW #DJ9212
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:56:25 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>
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