Recipe - Fettuccine With Tomato-Avocado Sauce

1 tablespoon Olive oil
1 md Onion; finely chopped
2 Garlic cloves; minced
1 Fresh hot chile pepper
seeded and minced
4 md Tomatoes
cut into 1/2inch cubes
Three fourths teaspoon Fine sea salt
1/8 teaspoon Freshly ground black pepper
One half cup Chopped fresh cilantro
Optional
12 ounce Fettuccine made without eggs
2 md Ripe avocados
peeled, stone removed,
and cut into 3/4" cubes
3 tablespoon Extra virgin olive oil
2 tablespoon 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, extravirgin olive oil, and lime juice.
Toss to mix well, and serve immediately.

* Source: May All Be Fed by John Robbins * (Including recipes by Jia
Patton and Friends) * Typed for you by Karen Mintzias