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Fettucine with Tomato Avocado Sauce

Fettuccine with Tomato Avocado Sauce

This basic pasta sauce recipe goes from good to great with the simple, last-minute addition of avocado.
Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 6 servings
Calories 486 kcal
Author Adapted from John Robbins by Andrew Wilder


  • 1 pound Whole Wheat Fettuccine or Linguine
  • 2 Tablespoons Olive Oil
  • 1 large onion diced
  • 1 1/2 pounds tomatoes diced (peeling is optional)
  • 4 to 8 cloves garlic finely chopped or pressed
  • 1/2 cup wine or pasta water optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon red chili flakes more or less to your spiciness preference
  • 3-4 leaves fresh basil thinly sliced, or 1/2 teaspoon dried basil
  • 2-3 ripe avocados peeled and cut into approx. 1/2" cubes


  1. Cook the pasta according to the package directions. (If you start cooking the sauce at the same time as you start boiling your pot of water, they'll both finish around the same time.)
  2. In a large saucepan over medium heat, add the olive oil, and diced onion. Saute until the onion is translucent, about 8 minutes.

  3. Add the diced tomatoes and continue to simmer, stirring occasionally. Around this time, add the garlic too.
  4. After about 5-10 minutes, the tomatoes will begin breaking down and releasing their juice. Continue simmering and stirring as the mixture becomes runnier - as the liquid condenses the sauce will get a bit thicker. Optionally add the wine or pasta water. Continue simmering until it reaches the desired consistency.
  5. Add the salt, pepper, chili flakes, and basil and adjust to taste.
  6. Just before you're about to serve dinner, turn off the heat and gently stir in the avocado. The idea is for the sauce to warm the avocado, but not let it get too mushy.

  7. Portion out some pasta, ladle some sauce on top, and dig in!