Cullen's Fettuccine Avocado Tomato Sauce
1 tbl Olive oil
1 med Onion, finely chopped
2 x Garlic cloves, minced
1 x Fresh hot chile pepper seeded and minced
4 med Tomatoes cut into 1/2-inch cubes
3/4 tsp Fine sea salt
1/8 tsp Freshly ground black pepper
1/2 cup Chopped fresh cilantro Optional
12 oz Fettuccine made without eggs
2 med Ripe avocados peeled, stone removed, and cut into 3/4" cubes
3 tbl Extra virgin olive oil
2 tbl Freshly squeezed lime juice
Method :
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.