Charro Pasta with California Avocado
|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|
|1/2||cup||chopped fresh oregano|
|1/2||tsp.||freshly ground black pepper|
|36||oz.||angel hair pasta|
|3||cups||feta cheese, crumbled|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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.