Avocados are just marvellous aren’t they?! They’re packed with things that can do you all sorts of favours. They help fend off LDL cholesterol, they’re packed with vitamin E to help protect your skin and even contain carotenoids that may act as an anti-inflammatory. All that and they taste pretty god too. Magic food if you ask me.
I recently read that combining avocado with tomato is especially beneficial as the fats in the avocado dramatically increase the amount of antioxidants that your body absorbs from the tomatoes. I’ve made this dish before but hadn’t previously added the tomatoes to it. I’m really glad that I did, it’s really yummy!
150g cherry or baby plum tomatoes
1 tsp olive oil
1 tsp balsamic vinegar
salt and pepper
1 ripe avocado
juice 1/2 lemon
1 small clove garlic
1 tbsp finely chopped fresh herbs ( I used parsley and oregano but basil is also very good)
2 tbsp grated parmesan
more black pepper
enough pasta for two people (I used whole wheat thin spaghetti)
Pre-heat the oven to 190°c. Halve the tomatoes and toss them in a baking dish/tin with the oil, vinegar and a little salt and pepper. Roast these in the oven for around 30 minutes, stirring them occasionally.
Put the pasta on to cook as you would normally, so that it will be ready at around the same time as the tomatoes. Crush the garlic and mix it with the avocado and the remaining ingredients whilst the pasta cooks. You can do this in a food processor or, if your avocado is really ripe then you can just mash it all together. Keep back some cheese for the top. If you think that it may be a bit too thick then add a little drizzle of olive oil.
Once the pasta and tomatoes are cooked simply toss it all together and serve, topped with a sprinkling of parmesan and a twist of black pepper. Simple and delicious.