Tomato-chilli sauce with avocado & coriander


very easy 3 tbsp olive oil salt and pepper

4 spring onions, green part

350 g/12 oz dried farfalle or included, sliced finely conchiglie

1 fresh green chilli, seeded and 2 small avocados, peeled and cubed chopped very finely juice of lime

2 garlic cloves, chopped very finely 6 tbsp chopped fresh coriander

200 g/7 oz canned chopped tomatoes

serves 4

15 minutes

Heat 1 tablespoon of the oil in a frying pan over a medium-low heat. Add the spring onions and chilli, then fry, stirring constantly, for 3-4 minutes until just soft. Add the garlic and fry until just beginning to colour.

Stir in the tomatoes. Bring to the boil, then simmer the sauce over a medium heat for 10 minutes, stirring, until thickened. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Pour the sauce over the pasta. Add the avocados, lime juice, coriander and remaining olive oil. Toss well to mix. Serve warm or at room temperature.

Photo Gallery of Tomato-chilli sauce with avocado & coriander

Click to on Photo for Next Tomato-chilli sauce with avocado & coriander Images


Leave a Reply