Spaghetti with Avocado and Cherry Tomatoes

February 20, 2021

Spaghetti with Avocado and Cherry Tomatoes

I had got inspired for this recipe from BBC Good Food, but I changed it to my taste.

Wearing my Italian apron, it was time for a Mediterranean inspired dish. I made it finishing listening to Viggo Mortensen and Lance Henriksen on Conversations at Home about ”Falling”, a very good film.

Difficulty: easy.

Kitchen tools:

- knife;

- cutting board;

- citrus squeezer;

- colander;

- pot;

- bowl;

- plate;

- cooking machine.

Duration: 30 min.

Serves: 3.

You need:

- 300 g of spaghetti (al dente);

- 300 g of cherry tomatoes (quarters)

- 2 ripe avocado (large dices);

- juice from one lemon;

- 1 red onion (chopped);

- 1 l of water (at least);

- 1 red pepper (chopped);

- 3 tablespoons of virgin olive oil;

- sat and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Wash the cherry tomatoes and quarter them. Set aside.

4. Peel the onion and chop it. Set aside.

5. Wash and remove the seeds of the red pepper and chop it. Set aside.

6. Squeeze the lemon and set the juice aside.

7. Place a pot over the fire and pour at least 1 l of water in it. Add some salt and bring the water to the boil.

8. When the water is boiling, place the spaghetti in the water and let them there according to the package instructions. Do not overcook them.

9. Meanwhile, half the avocados together with the peel, remove the seeds, and cut them inside lengthwise and crosswise. Set aside.

10. When done, drain the spaghetti in a colander and place them in a bowl. Do not rinse them.

11. Add the vegetables, avocado (get it out with a spoon), salt, pepper, the olive oil and the lemon juice. Keep half of the avocado for placing it on top of all. Get them together.