Ingredients
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150 -200 g spiral shaped pasta, large
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1 large avocado
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4 tomatoes, ripe (about 400gm)
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1/4-1/2 red onion
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1 teaspoon garlic, minced
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8 large basil leaves
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2 teaspoons capers
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12 tablespoons olive oil
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2 teaspoons balsamic vinegar
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2 teaspoons lime juice (if limes are unavailable) or 2 teaspoons lemon juice (if limes are unavailable)
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1/2 teaspoon sugar
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1/2-1 teaspoon salt
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1/2 teaspoon dried oregano, crumbled
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pepper, to taste
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2 -3 tablespoons parmesan cheese, grated
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1/4 teaspoon red chili peppers, minced or 1/4 teaspoon chili powder
Instructions
- Cook the pasta in plenty of boiling salted water with about 1 tblspn of oil added. Drain when cooked.
- While pasta is cooking, cut the avocado and tomatoes into 1cm cubes and put in a bowl. Add the finely chopped onion, garlic and roughly chopped basil and capers.
- Mix the reaming ingredients thoroughly, and toss through the vegetable mixture.
- When ready to serve, put the hot drained pasta into a shallow bowl, toss half the sauce through it and spoon the rest over the top. Serve at once.