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CHERRY AVOCADO
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California Avocado with penne pasta, chilli, grilled cherry tomatoes and basil

Ingredients

  • 250.000 250
    grams cherry tomatoes
  • 1.000 1
    ripe Fresh California Avocado
  • 500.000 500
    grams penne pasta
  • 1.000 1 tsp.
    red chilli (chopped)
  • 8.000 8
    basil leaves
  • 2.000 2
    cloves garlic (finely chopped)
  • 2.000 2 Tbsp.
    virgin olive oil

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Instructions

  1. Cut cherry tomatoes in half
  2. Place in a pre-heated oven 180C
  3. Place skin side up in baking tray
  4. Cover with 1 tbsp olive oil and season with salt and black pepper
  5. Prepare pasta by boiling
  6. Bake tomoatoes for 10 to 15 minutes until soft
  7. Cube the avocado
  8. Add garlic, chilli and basil leaves to tomatoes to mix with the oil that the tomatoes have been cooking in
  9. Add to pasta and serve with crusty bread

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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