Categories: Pasta, Main dish, Vegetables 
      Yield: 4 servings 
  
      1 tb Olive oil 
      1 md Onion; finely chopped 
      2    Garlic cloves; minced 
      1    Fresh hot chile pepper 
           -- seeded and minced 
      4 md Tomatoes 
           -- cut into 1/2-inch cubes 
    3/4 ts Fine sea salt 
    1/8 ts Freshly ground black pepper 
    1/2 c  Chopped fresh cilantro 
           -- Optional 
     12 oz Fettuccine made without eggs 
      2 md Ripe avocados 
           -- peeled, stone removed, 
           -- and cut into 3/4" cubes 
      3 tb Extra virgin olive oil 
      2 tb Freshly squeezed lime juice 
  
  Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add 
  the onion, garlic, and chile pepper, and cook until softened, about 5 
  minutes.  Add the tomatoes, salt, and pepper and cook, stirring often, 
  until the sauce has thickened slightly, about 10 minutes. 
   
  Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a 
  large saucepan of lightly salted boiling water, cook the noodles until just 
  tender, about 8 minutes.  Drain well and transfer to a warmed serving bowl. 
   
  Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. 
  Toss to mix well, and serve immediately. 
   
  * Source: May All Be Fed - by John Robbins * (Including recipes by Jia 
  Patton and Friends) * Typed for you by Karen Mintzias