Author Notes
I ran into my uncle one evening after a long day at work. He said he was going home to saute an avocado in olive oil and toss it with pasta. That sounded good to me. So I bought a perfectly ripe avocado, went home and put my own spin on my uncle's idea. —mary mcdonald
Ingredients
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6 ounces
vermicelli or pasta of choice
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2 tablespoons
olive oil
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2
clove garlic, minced
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1
anchovie filet
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juice from 1/2 lemon
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1
avocado, diced and tossed with the lemon juice
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1 tablespoon
grated romano cheese
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salt and black pepper, to taste
Directions
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Cook pasta in salted water. Drain and reserve 1/2 cup cooking liquid.
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While pasta cooks, heat oil in skillet (medium heat). Add anchovie filet and break it up with a spoon as it heats.
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Stir in garlic and let it cook for 30 seconds.
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Stir in avacado smashing it with a spoon as it heats through, about 5 minutes.
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Stir in cooked pasta and pasta cooking water.
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Let it sauce reduce a bit then add romano cheese.
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Add salt and black pepper to taste.
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Serve.
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