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Green Chili Pasta ala Tolotti

March 14, 2010


My friend Kim doesn’t live  in New Mexico at the moment.  I wondered what kept her out on the coast  in the wet, overcast, damp Oregon weather.  When she sent me a box  of Bruce Pardikis’ hand-packed albacore tuna for my green chile pasta, I stopped wondering why.

Bruce’s tuna comes from Fishermen Direct Seafood in Gold Beach, Oregon. They catch, process and sell locally. If you’re not quite ready to make to the 45-hour drive from Santa Fe to pick some up, you can do what I do. I get Bruce’s tuna or a shipment of just-caught fish sent to you packed in ice. (And if you like classic fishing vessels from the 1930’s, don’t miss their Fisherman’s Boats.)

1 can Bruce’s tuna, drained and broken into large flakes
2 finely chopped garlic cloves
3 Tbl good olive oil
1 large ripe Haas avocado or 2 small ones
1/2 c chopped fresh herbs, loosely packed ~ I use a mixture of chives and lemon thyme
1 basket cherry tomatoes, cut in half
1/4 c. hot peeled and chopped green chile
1 lb. fresh pasta
sea salt
coarse black pepper
3/4 c. coarsely shredded cotijo or asiago cheese

In a large bowl, mix garlic, oil, cut cherry tomatoes and herbs. Toss gently.

Slice the avocado in half and twist in opposite directions around the pit. Using a large spoon, scoop the avocado and cut into small dice.

Add the avocado to the tomatoes, toss gently. Add the tuna. Season with salt and coarse pepper. Set aside while the pasta cooks.

Boil 4 qts of water. Add 2 tsp salt. Add pasta and cook until just done. Drain. Toss with sauce. Sprinkle with cheese.

Serve hot or chilled.

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