I came up with this dish in response to a food question, and it sounded so good I had to make it the next night. It was promptly devoured by all present. It’s a great summer pasta dish.
Dice 2-3 heirloom tomatoes (or more), 3-4 avocados (or more), and 1 large onion.
Boil and salt 5-6 quarts of water for the pasta.
Heat a generous amount of olive oil in a medium frypan. Add the onion and sweat over medium-low heat until almost soft, then add half of the tomatoes and cook for about 2-3 minutes over medium heat. Add a generous sprinkle of salt and pepper. Meanwhile, cook a pound of fresh fettuccine.
Add 2-3 cloves of minced garlic, and half of the avocados, and heat through until softened.
Mince 3-4 tbsp. of cilantro, and add to a large bowl with the rest of the tomatoes and the avocados (not pictured).
When the pasta is done, reserve a half-cup of the water, then drain and return to the pot. Toss with the onion mixture and cook over low heat for 30 seconds until the pasta absorbs some of the oil. Put pasta into the bowl with the tomatoes and avocados, and toss. Sprinkle with 1-2 tsp lime juice. Add some of the reserved pasta water if it’s too thick (unlikely).
Top with parmesan and serve with a crusty semolina bread.
It’s vegan-friendly as is, but I think it would also be great with shrimp.