The joke is that this is California summer pasta, as it has avocado, and anything with avocado is immediately coined “California” something-or-other. Really, I just throw in whatever looks good in addition to tomatoes. That’s why it’s a summer pasta. That is when tomatoes are good, plus it’s light and easy to make, both requirements in summer.
• A box of pasta (I used spaghetti, you can use whatever kind you like)
• A pint of cherry tomatoes (sometimes I get crazy and use a mix of red, orange and yellow tomatoes)
• Extra-virgin olive oil
• A clove of garlic (or however much you want)
• Some red pepper flakes (again, to taste)
• An avocado
• Kalamata olives
• Whatever other vegetables you might want
Cook the pasta according to package directions.
Heat up some olive oil in a skillet on low or medium heat. Once it’s warm, add minced garlic and some red pepper flakes. Let those cook for a minute–and be careful not to burn the garlic. Now, add halved tomatoes and let those cook a couple of minutes. Then add the kalamata olives. I’d add any other vegetables you’d like now, too.
When the pasta is done, drain it and add the noodles to the skillet and give it a good mix (I use a tongs to do this). Then add the avocado and chopped basil and stir it again. You’re ready to eat!
We had this with some bread (carbs, carbs, carbs … always the case after a race). So good. Looking forward to the leftovers for lunch.