Thursday, August 4, 2011

Pack your bags, Avocado, we're going to Italy!

Believe it or not, I've already received a request for a summer pasta recipe!  This person also loves avocados.  So what do you do?  You give your avocado a one-way ticket to Italy!  This recipe is unusual, delicious, and so darn pretty.  It has slightly roasted cherry tomatoes and garlic, fresh basil, ripe avocado, and even bacon!  What's not to love?  Serve this with a green salad and a crusty baguette.  Ti amo avocado!




Fettuccine with Cherry Tomatoes, Avocado and Bacon
Serves 4-6
Ingredients:
4 garlic cloves, unpeeled
1/3 cup olive oil
12 oz cherry tomatoes
6 oz good quality bacon
12 oz fresh fettuccine (most stores carry fresh pasta)
1 tablespoon white wine vinegar
2 tablespoons roughly chopped fresh basil, plus whole leaves for garnish
1 large ripe avocado
Kosher salt and freshly ground black pepper

Optional:

1/8 teaspoon red pepper flakes (if you like a little heat, you can add it to the tomatoes and garlic before baking)
Directions:

Preheat oven to 400°.  Toss the garlic and cherry tomatoes in 2 tablespoons of the olive oil and spread on a baking sheet.  Bake for 10 minutes, then remove the garlic.  Return the tomatoes to the oven for another 5-10 minutes, or until soft.


Chop the bacon into bite size pieces and fry it in a sautepan until until crisp and golden.  Drain on paper towels and reserve. 
Remove the skins from the garlic and smash it with the side of your knife and chop lightly.  Place the garlic in a screw-top jar with the vinegar, chopped basil and remaining olive oil.  Season with a pinch of salt and pepper.  Shake well.
Cook the pasta according to package directions.  Don't overcook it!  While the pasta cooks, dice the avocado.  When the pasta is done, drain well and place in a large bowl.  Add the tomatoes (and juices), the bacon, the avocado, and the vinaigrette.  Season to taste with salt and pepper.  Toss well.  Garnish with basil leaves and admire.  Buon Appetito!

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