California Avocado with penne pasta, chilli, grilled cherry tomatoes and basil
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 4 |
Ingredients
- 250.000250 grams cherry tomatoes
- 1.0001 ripe Fresh California Avocado
- 500.000500 grams penne pasta
- 1.0001 tsp. red chilli (chopped)
- 8.0008 basil leaves
- 2.0002 cloves garlic (finely chopped)
- 2.0002 Tbsp. virgin olive oil
Instructions
- Cut cherry tomatoes in half
- Place in a pre-heated oven 180C
- Place skin side up in baking tray
- Cover with 1 tbsp olive oil and season with salt and black pepper
- Prepare pasta by boiling
- Bake tomoatoes for 10 to 15 minutes until soft
- Cube the avocado
- Add garlic, chilli and basil leaves to tomatoes to mix with the oil that the tomatoes have been cooking in
- Add to pasta and serve with crusty bread
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.