1-12 ounce package Pastamore Hatch Green Chile Fettuccine
2- large tomatoes
1-Tbsp olive oil
¼ tsp red pepper flakes
To taste salt and black pepper
1. Rinse tomatoes and dice into 1/4" cubes. Remove skin and seed from avocado and cut into 1/2" pieces.
2. Heat a large pot of water over high heat. Bring to a boil. Once boiling, add Pastamore Hatch Green Chile Fettuccine.
3. Heat a large pan on the stove over medium heat. Once hot, add the olive oil and tomatoes and cook until tomatoes are tender, stirring often.
4. Cook pasta until al dente. Drain using a colander keeping 1/2 cup of the pasta water. Combine the pasta with water, tomatoes, and red pepper flakes into one pot. Mix well and season to taste with salt and black pepper. Add avocado and gently fold in.
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