Serves: 4
Total Calories: 462

1 tablespoon olive oil
1 onion finely chopped
2 garlic cloves, minced
1 red hot chili pepper fresh, seeded and minced
4 tomatoes cut into 1/2 inch cubes
3/4 teaspoon salt fine sea salt
1/8 teaspoon black pepper freshly ground
1/2 cup cilantro fresh, chopped (optional)
12 ounces fettuccini pasta made without eggs
2 avocados ripe, peeled, stone removed
3 tablespoons olive oil extra virgin
2 tablespoons lime juice freshly squeezed

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, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 462
Calories from Fat: 138

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