Charro Pasta with Avocado

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 1 ½ Pounds red onion, diced
• 2 Pounds Red bell pepper, diced
• ¾ Cup Extra virgin olive oil
• 1 oz garlic, chopped finely
• jalapeno pepper, chopped finely - 1 tablespoon + 1 teaspoon or to taste
• 1 Cup tequila (or substitute orange juice)
• 3 Pounds tomatoes (preferably Roma), peeled, seeded and chopped
• 2 Cups Chopped cilantro
• ½ Cup Chopped fresh oregano
• 2 tsp salt
• ½ tsp Freshly ground black pepper
• 36 oz angel hair pasta
• 6 California avocados
• 3 Cups feta Cheese, crumbled
• 24 lime wedges

[edit] Directions

METHOD

Sauté Onion and bell pepper in oil until soft, about 5 minutes.

Stir in garlic and jalapeno pepper; sauté until aromatic, about 2 minutes.

Deglaze pan with tequila.

Stir in tomato, cilantro, oregano, salt and pepper.

Simmer, covered, until tomato releases juices, about 10 minutes; reserve.

PER ORDER

Cook 3 ounces of Pasta in salted, boiling water until just tender; drain. Meanwhile, dice 1/2 avocado (about 2 ounces or 1/2 cup); reserve. Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (1/4 cup) Cheese and reserved diced avocado. Heat through. Adjust seasonings, if necessary. Stir hot, drained Pasta in vegetable mixture; toss over medium-high heat. Serve with 2 lime wedges.

[edit] Other Links

[edit] See also