pasta with fresh tomato avocado sauce Recipe
Pasta with Fresh Tomato-Avocado SauceThis is one of those recipes that works best if you follow your instincts. Find the raw onions too overpowering? Leave them out. Have more tomatoes in your garden than you know what to do with? Stick a couple more in. You get the picture - just make sure, whatever you do, that you use only perfectly ripe, in-season ingredients. If you can't (and I realize it's not summer for everyone reading!), do as James says in the recipe headnotes and "please choose another recipe".Source: inspired by a recipe in James McNair's Favorites
- :3 large ripe Haas avocados
- 3-4 large ripe tomatoes, diced
- 1 small red onion, diced
- 2 cloves garlic, pressed or finely minced
- 1-2 tablespoons balsamic vinegar, or to taste
- large handful fresh basil leaves, roughly chopped or torn
- salt and pepper
- about 1 lb (500g) spaghetti or fettuccine, cooked al dentecooked
- crumbled bacon ( cook 2 strips per person; you can easily leave this out to make it vegetarian
- freshly-grated parmesan cheese feta also works
In a large serving bowl, mash the avocados, leaving a few chunks. Stir in the tomatoes, onion, garlic, vinegar and basil. Add salt and pepper to taste, being mindful of the fact that you'll be topping it with salty bacon and cheese later.
Boil the pasta in salted water until al dente, drain and then immediately combine with the cold sauce, tossing to combine. Sprinkle with the bacon and cheese (or you can pass these separately if you wish) and serve immediately.
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