fresh avocado and tomato cold spaghetti
Avocado and cold spaghetti? Pretty weird, huh? I guess this qualifies as a summer pasta, served cold to beat the heat. We did this once and
liked it, but somehow never got around to a second trial for a long time, just out of
shear laziness. It comes from Julia della Croce's pasta
book which we snagged in a Pier One impulse buy. An accompanying story was never
recorded, so that this recipe was later almost yanked from the collection in 2002 except
that 1993 was a prolific year and the following 9 recipe files and table of contents
listing would have had to have been edited to change the consecutive numbering if removed.
Adding an after-the-fact note seemed like the path of least resistance. We love
avocado's and will try it again this summer. Promise. Meanwhile, this is how it goes.
- 3/4 lb spaghetti
- 1 lb sweet vine ripe tomatoes, or cherry tomatoes
- 1 ripe avocado, peeled, pitted and thinly sliced
- a large garlic clove, minced finely with a knife
- 1/3 c extra virgin olive oil
- 1/2 t salt or to taste
- freshly ground black pepper to taste
- Boil the pasta water and dump in the pasta and some salt when ready.
- Prepare the tomatoes, chopping into small pieces unless cherry tomatoes are used, in
which case they can be halved.
- Put the tomatoes in a large serving bowl with the avocado and rest of the ingredients.
- When the pasta is cooked al dente, drain and while dripping wet, transfer to the bowl
and toss with the sauce.
- If the pasta is too dry, add a little more olive oil and re-toss.
- The original recipe called for blanching peeling and seeding the tomatoes, an activity
we refuse to do. It also noted an optional additive: 1 T of drained capers.
- We probably refrigerated the sauce while waiting for the pasta.