Tuesday, September 14, 2010
Last of Summer Fettuccine
What better way to celebrate back to school (and I mean "celebrate" with dancing around the house to cranked up tunes once the kids are safely ensconsed in their cubbies of scholasticity) than with this fabulous and aptly named tequila infused pasta dish adapted from Jesse Ziff Cool's Simply Organic cookbook?
1 lb fettuccine
1/4 c (or a bit less) olive oil
1 small red onion, sliced thin
1/2 red pepper, sliced thin
2 large garlic cloves, chopped
1 jalepeno pepper, stemmed, seed and chopped
1/4 c tequila (totally optional)
2 large tomatoes, seeded and chopped
1/2 c. chopped cilantro
2 T chopped fresh oregano (I'm sure 1T dried would work, but since the stuff is overtaking my garden, I am happy to machete it for this purpose.)
4 oz feta cheese
1 avocado, chopped
Kosher salt and pepper
Cook the fettucine according to the directions. Drain and transfer to a large bowl. While it is cooking, heat the olive oil in a saute pan over med high heat. After a couple of minutes, add the onion and red pepper and saute for 2 minutes. Add the garlic, jalepeno and tequila, if using, and cook for 1 minute. Add the tomatoes, cilantro and oregano and saute for another 3 min or so until the tomatoes are soft.
Stir in the cheese and avocado and add salt and pepper to taste. Toss the drained fettuccine into the pan and toss over heat until incorporated. Serve and bask in the glow of your dinner guests' praise.