Kat's Fettuccini with Tomato Avocado
1 tb Olive oil
1 md Onion; finely chopped
2 Garlic cloves; minced
2 Fresh hot chili pepper minced
4 md Tomatoes -- cut into 1/2-inch cubes
salt & pepper
1/2 c Chopped fresh cilantro -- Optional
12 oz Fettuccine made without eggs
2 md Ripe avocados -- peeled, stone removed, -- and cut into 3/4" cubes
3 tbs Extra virgin olive oil
2 tbs Freshly squeezed 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.
1270
Eighth
Crusade.