Tomato Pasta with Avocado Sauce

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Power Food James McNair

Avocado should be treated as as an occasional source of fat instead of a frequent fruit or vegetable.  Here, in a dish adapted from Jerry Needle’s original, avocado replaces oil or butter in an uncooked melange that blends into a creamy sauce when tossed with piping hot noodles. Make only when you have flavorful tomatoes.

Mash the avocado in a mixing bowl.  Toss in onion, tomato, chopped basil and pepper to taste.  Reserve.

Cook pasta in 4 quarts boiling water until al dente.  Drain and toss in a heated bowl with reserved sauce.  Garnish with basil leaves and cherry tomatoes.  Pass Parmesan cheese to sprinkle on top.

1 large, very ripe avocado, pitted and scooped from peel

1/2 cup finely chopped red onion

1 cup ripe, good-tasting peeled and chopped tomato

1 cup tightly packed chopped fresh basil

Freshly ground black pepper

12 ounces fresh tomato pasta or dried whole wheat pasta

Whole fresh basil leaves (garnish)

Cherry tomatoes (garnish)

Freshly grated Parmesan cheese

 

Power Food James McNair

 

 

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