Fusilli with Uncooked Tomato and Basil Sauce

From New Vegetarian Cooking, by Rose Elliot

Ingredients:

• 9 oz. Fusilli pasta
• 2 c. chopped tomatoes
• 2 garlic cloves, crushed or minced
• 2 good sprigs of fresh basil, leaves torn
• 1 TB olive oil
• salt and pepper to taste
• 1 ripe avocado, peeled, pitted, and cut into chunks

1. Bring a large saucepan of water to the boil and add the pasta. Cook according to the package directions.
2. Drain the pasta in a colander, then return it to the still-warm saucepan and add the tomatoes, garlic, basil, olive oil and salt and pepper. Swirl it around, then stir in the avocado chunks, and serve.
3. A spoonful of pesto makes a pleasant addition. Stir it in with the pasta before adding the tomatoes.

Serves 2-3