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.

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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.

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