When you can't decide between Italian and Mexican for dinner, this pasta is the answer: spaghetti, fresh tomatoes, chilli, avocado and sour cream.
- 6 ripe tomatoes, quartered
- 1 small brown onion, quartered
- 2 garlic cloves
- ½ tsp salt
- 125 ml (½ cup) vegetable oil
- 500 g dried angel hair pasta, broken in half
- 100 g feta
- 1 avocado, sliced
- 2 tbsp sour cream
- 1 large green chilli, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the tomato, onion, garlic and salt in a blender and blend to a smooth sauce.
- Heat a large frying pan over medium heat. Add the oil and fry the noodles until golden and crisp. Add the tomato sauce and bring to a simmer. Add about 250 ml (1 cup) water, cover and simmer for 10 - 15 minutes or until the liquid is absorbed by the noodles and the mixture has thickened.
- Transfer to a serving plate and crumble over the feta. Top with the avocado, sour cream and sliced chilli.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.