Fettuccine With Tomato Avocado Sauce
Ingredients
1 Tbsp. olive oil
1 medium onion finely chopped
2 garlic cloves minced
1 fresh hot chile pepper seeded and minced
4 medium tomatoes cut into 1/2 inch cubes
3/4 tsp. fine sea salt
1/8 tsp. freshly ground black pepper
1/2 C.(s) chopped fresh cilantro optional
12 ounce(s) fettuccini made without eggs
2 medium ripe avocados peeled, stone removed, and cut into 3/4 cubes
3 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lime juice
Cooking Instructions
Heat the 1 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)