Pasta Arrabiata with Avocado
- 12 ounces pasta (I use Jovial GF cappelini, which is in-between angle hair and spaghetti, and cooks very quickly, but you can use any pasta shape you like)
- 1 jar pasta sauce (I used Yellow Barn Arrabiata because it's BIODYNAMIC!)
- 1/2 c. grape or cherry tomatoes, quartered
- 2 green onions, sliced 1/8" thick
- 1 T. minced parsley
- 1 t. cayenne or red pepper flakes, or to taste
- 1 t. garlic powder, or to taste
- 2 T. EVOO, plus more for serving
- 1 ripe avocado, cut into 1/2" pieces
Cook the pasta in boiling salted water according to the directions on the box.
While the pasta is cooking chop the tomatoes, scallions, and parsley. Stir the cayenne and garlic into the jar of pasta sauce.
When the pasta is ready (if you break one piece apart, the opaque center should have just disappeared), reserve 1 c. of the cooking water and then drain, returning the pasta to the pot it was cooked in.
Set the pot over low heat and add the tomatoes and green onions. Stir to combine.
Add the jar of pasta sauce. Stir gently to combine and heat the sauce. If the pasta is too dry, add a little of the reserved pasta water. Taste and adjust seasoning.
Sprinkle with parsley, drizzle with EVOO and serve, topped with the avocado.
NOTE: If you don't use all the avocado, store it in the fridge in a small glass container with some onion. The photo below was taken after 2 days in the fridge. It looks pretty good for a 2-day old avocado!