La Cena Tricolore

We had another summery day and spent the afternoon swimming. A dull picture-taking day -- couldn't get a new angle on the ol' swimming hole, so I'm going with a dinner blip.




Pasta Al Insalata with Avocado

Ingredients:
1 lb. tomatoes diced or grape tomatoes halved
1/2 small red onion finely diced
1-2 cloves garlic finely diced
2 tablespoons capers
12 basil leaves julienned
6-8 tablespoons extra virgin olive oil
2 lemons
1-2 ripe but firm avocados
1 lb. tubetti or other small pasta (we like rotini -- it holds the flavors in its swirls)
salt and pepper

Combine:
Tomatoes, red onion, garlic, capers, basil, oil and juice of one lemon in a pasta serving bowl. Stir and add salt and pepper to taste. In a small bowl, dice avocado and add salt and juice of other lemon.

Cook:
Pasta until al dente. Let cool.

Add:
Pasta to tomato mixture and toss. Spoon diced avocado and juices over top. Serve at room temperature. Serves 4-6.