I like to eat this when I’m too lazy to go grocery shopping and happen to have a ripe avocado around. I am also usually hungover when I make this which is fitting because hungover people crave rich, fatty foods to replace the nutrients lost while binge drinking.  However feel free to enjoy this pantry staple dish at whatever time you like and you smarty pantses can pride yourselves on fulfilling your greasy cravings without maiming your arteries.

Because this dish is so simple I’ve included some fun things you could add if you’d like to funk it up!

My one true love.  The avocado.

 

 

 

 

 

 

 

The best smell in the world.

 

WHAT YOU NEED (2 servings)

  • 1 ripe avocado – diced in skin by running a paring knife lengthwise and then widthwise
  • 3-4 cloves of garlic – sliced very thinly
  • 2 tablespoons olive oil
  • 1/4 crushed red pepper/thai chilies if you like spicy! (optional)
  • 8 oz dried pasta of choice – I like a longer pasta here like linguini or angel hair but feel free to use whatever kind you like!
  • 1/2 of a lemon – juiced

    The Sauce

  • 1/4 cup cilantro – chopped
  • salt and pepper – to taste
    • OPTIONAL INGREDIENTS – add these to bulk up the dish if you wish.
      • sliced mushrooms
      • cooked chickpeas or pinto beans
      • chopped walnuts
      • chopped tomatoes
      • green onions

WHAT YOU DO

  1. Bring a pot of salted water to boil and cook pasta al dente as per package instructions.
  2. In a small/medium skillet, heat the olive oil over medium heat and add sliced garlic and dried chilies.
  3. Once the garlic begins to sizzle, reduce the heat to medium low and simmer, jostling the pan occasionally, until garlic begins to brown (these garlic chips really make the dish!)
  4. Once the garlic is pretty crisp, add the diced chunks of avocado and saute, turning gently.  Add any optional ingredients you’d like to use at this time.  You might have to turn up the heat a bit to cook mushrooms properly.
  5.  When pasta is cooked, strain, and place back in the pot.
  6. Using a rubber scraper, scrape the avocado/garlic mix onto the pasta and stir to combine.
  7. Add the cilantro, lemon juice, salt and pepper to taste.
  8. Let it sit for 5 minutes then DEVOUR!

 

 

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