This is a very basic sauce that I made up after having a similar sauce when I was traveling in Costa Rica. There it was used to showcase some sort of white fish. And it is definitely a terrific sauce for a mild fish or chicken parts. Though, as a committed avocado lover, I enjoy it by itself. Another fantastic point--it's super quick to make. As usual, this is a recipe for one and is easily doubled or quadrupled.
Ingredients:
Pasta (pappardelle is really good with this sauce)
1 tbsp olive oil
1/2 cup finely chopped onion
1 clove garlic, slivered
1 tsp dried thyme, crumbled (or any herb you like)
1/2 to 1 c broth (preferably homemade veggie, you don't want a broth that's too strong)
1 avocado, medium, mashed thoroughly
1 to 1 1/2 tbsp capers
pepper
Prepare the pasta as usual
In a sauce pan, heat the oil over medium heat, and add a pinch of salt. Add the onions, stir, and let cook for a couple of minutes. Add the garlic, stir. When the onions start to look translucent add the thyme. Let cook a couple of minutes more, until fragrant.
Add 1/2 cup of broth, stir well. When boiling, add the avocado and thoroughly mix. If there are any chunky bits of avocado, mash them. Add more broth as needed to keep the sauce liquidy, but not too thin.
Just before removing from heat, add the capers, stir thoroughly, let cook for a few seconds more, then remove and serve over the pasta.
Can top with grated parmesan and/or pine nuts.
Ingredients:
Pasta (pappardelle is really good with this sauce)
1 tbsp olive oil
1/2 cup finely chopped onion
1 clove garlic, slivered
1 tsp dried thyme, crumbled (or any herb you like)
1/2 to 1 c broth (preferably homemade veggie, you don't want a broth that's too strong)
1 avocado, medium, mashed thoroughly
1 to 1 1/2 tbsp capers
pepper
Prepare the pasta as usual
In a sauce pan, heat the oil over medium heat, and add a pinch of salt. Add the onions, stir, and let cook for a couple of minutes. Add the garlic, stir. When the onions start to look translucent add the thyme. Let cook a couple of minutes more, until fragrant.
Add 1/2 cup of broth, stir well. When boiling, add the avocado and thoroughly mix. If there are any chunky bits of avocado, mash them. Add more broth as needed to keep the sauce liquidy, but not too thin.
Just before removing from heat, add the capers, stir thoroughly, let cook for a few seconds more, then remove and serve over the pasta.
Can top with grated parmesan and/or pine nuts.
