From New Vegetarian Cooking, by Rose Elliot


    • 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

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