There’s really only one thing to do when you have a bunch of avocados that are about to be too squishy to use: make guacamole!
This is the Alton Brown guac recipe, and yes, it controversially uses tomatoes. I like extra veggies.
3 Haas Avocados (I had a bunch of small avocados from Trader Joe’s – I just used the 4 or 5 I had since they were on the teeny side)
1 lime, juiced
0.5t kosher salt
0.5t cayenne (yes, you can lower this amount if you find it too spicy)
0.5 onion, diced
0.5 jalapeño, diced (I remove the seeds – the cayenne gives it enough kick)
1 roma tomato (the recipe calls for 2, but that always seems like overkill to me)
1T chopped cilantro
1 clove garlic, minced
Scoop out the avocado pulp and put it in a large bowl with the lime juice, toss to coat. Add the spices, then use a fork (or your potato masher if you have one) to mash everything together. Fold in all the other ingredients. Let it sit for an hour, then serve.
Spicy bucatini is one of our favorite weeknight meals. It’s quick and easy and simple to make gluten-free by using gluten-free pasta. We eat this very regularly. We’ve been making it for so long, I’m not even sure where we got the recipe from. This one’s pulled from my memory.
2T olive oil
3 cloves garlic, minced
0.25 – 0.5t red pepper flakes (more or less depending on how spicy you like it)
0.25lb pancetta, diced
28oz petit diced tomatoes (You can use the regular diced tomatoes. I prefer the smaller cut.)
2T minced fresh sage
0.5c parmesan, freshly shredded
1lb bucatini or other long, thin pasta
- Heat the olive oil, garlic, red pepper flakes, and pancetta over medium heat in a saucepan until fragrant (about 2-3 minutes). Add tomatoes, simmer for 10 minutes, until thicker. Add sage.
- Meanwhile, heat 4qts water to boil. Cook your pasta as directed, reserving 0.25c before you drain it.
- Return pasta to pot, add sauce & cheese. Stir to combine over the still-warm burner for about a minute. Add as much leftover water as needed to make it smooth.
- Serve, with extra cheese to pass if you like parmesan. Mmmm, parmesan.