Fettuccine With Avocado And Roasted Tomato Sauce
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This is a fantastic dinner to be enjoyed in the summer when avocadoes are ripe and a fresh meal is desired.

Start by preheating the oven to 300 degrees F. Take a baking sheet and cover it with a piece of parchment paper. Next, take four Roma tomatoes, wash them, and cut them into eighths. Place them on the baking sheet and toss with about two tablespoons of olive oil, some salt and some ground pepper. Roast them in the oven for one hour.

When the tomatoes are about half done, peel two cloves of garlic. Crush them into a large bowl and combine with half a teaspoon of salt. Next take half of a lemon and zest it over the garlic. Squeeze all of the juice from this lemon half into the bowl also. Whip with a fork.

Measure ¼ cup olive oil and slowly add this to the lemon and garlic mixture. It is important to achieve emulsification, so it works well to start slowly by adding about a teaspoon. Then whip the mixture with a fork. Continue by adding another teaspoon of oil. After doing this process about six times, it is possible to dump the rest of the olive oil in, whip, and have it stay combined.

Next, cut two avocadoes lengthwise, twisting to create four halves. Take a paring knife and grab one of the halves with a pit. Carefully stab the pit and remove it from the avocado. Do the same with the other half that has a pit.

Next, take the knife and place it over the inside of the avocado. Use the knife to draw a grid of pieces about ¼- to ½-inch thick. Make sure that you do not cut through the skin. Take a spoon and scoop out the pieces of avocado into the bowl and use the fork and spoon to whip them into the sauce. Repeat with the other three halves.

When the tomatoes are done, remove from the oven and gently add them to the sauce, stirring to combine.

Boil a pot of water and cook half a pound of fettuccine. Add about half a cup off the cocking water to the sauce before adding the pasta. Use tongs to toss and distribute the sauce over the noodles.

Roll about six basil leaves and cut into thin strands. Dish the pasta onto four plates and top with a small amount of the basil and some grated Parmesan.


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