Holy Guacamole Pasta Sauce!
An Original Recipe by Not Quite Nigella
Preparation time: 8 minutes concurrently
Cooking time: 8 minutes
- 500g/1 pound Woolworths Gold spaghetti
- 1 large or 2 medium ripe avocadoes (total weight about 400g/14ozs total weight with skin and pit)
- 20g/0.7oz red onion, peeled
- 4 cloves garlic, peeled
- 1-2 long red chillies (use just 1 if you don't like it too spicy)
- 6-8 tablespoons /120ml-160ml/4-5.6flozs Extra Virgin Olive Oil
- Juice of 1/2 a lime
- 1/2 teaspoon sugar
- salt and black pepper
- 12 cherry tomatoes, sliced in half
- 2 tablespoons fresh chives
Step 1 - Boil spaghetti in plenty of salted boiling water until al dente.
Step 2 - While the spaghetti is boiling, process the onion, garlic cloves and chilli. Remove the flesh from the avocados and add it to the processor along with the olive oil and lime juice. Add the sugar and then some salt and pepper. Taste to see whether it needs more salt. Once it is seasoned properly place the lid on the processor.
Step 3 - Drain the spaghetti and run it under cold water. Place it in a bowl and pour the sauce over it and then toss to coat evenly. Season tomatoes with salt and serve with the pasta. Sprinkle with chives (please don't forget them like I did-oops!).