Charro Pasta with California Avocado

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Serves: 12

Ingredients
Instructions

1 1/2 lb. red onion, diced 2 lb. Red bell pepper, diced 3/4 cup Extra virgin olive oil 1 oz. Garlic, chopped finely As needed Jalapeno pepper, chopped finely - 1 tablespoon + 1 teaspoon or to taste 1 cup tequila (or substitute orange juice) 3 lb. tomatoes (preferably Roma), peeled, seeded and chopped 2 cups chopped cilantro 1/2 cup chopped fresh oregano 2 tsp. salt 1/2 tsp. freshly ground black pepper 36 oz. angel hair pasta 6 California Avocados 3 cups feta cheese, crumbled 24 lime wedges

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.

Beverage Pairings:
Try with a glass of Sangiovese wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.