Charro Pasta with Avocado

Ingredients

 * 1 ½ pounds red onion, diced
 * 2 pounds red bell pepper, diced
 * ¾ cup extra virgin olive oil
 * 3 cloves garlic, chopped finely
 * 1 tablespoon + 1 teaspoon jalapeño pepper, chopped finely, or to taste
 * 1 cup tequila (or substitute orange juice)
 * 3 pounds tomatoes (preferably roma tomato), peeled, seeded and chopped
 * 2 cups chopped cilantro
 * ½ cup chopped fresh oregano
 * 2 teaspoons salt
 * ½ teaspoon freshly ground black pepper
 * 36 oz. angel hair pasta
 * 6 California avocados
 * 3 cups feta cheese, crumbled
 * 24 lime wedges

Directions

 * 1) Sauté onion and bell pepper in oil until soft, about 5 minutes.
 * 2) Stir in garlic and jalapeño pepper; sauté until aromatic, about 2 minutes.
 * 3) Deglaze pan with the tequila. Stir in tomato, cilantro, oregano, salt and pepper.
 * 4) Simmer, covered, until tomato releases juices, about 10 minutes; reserve.

For the pasta and vegetables and per plate

 * 1) Cook 3 ounces of pasta in salted, boiling water until just tender; drain.
 * 2) Meanwhile, dice ½ avocado (about 2 ounces or ½ cup); reserve.
 * 3) Heat 1 cup reserved cooked vegetables.
 * 4) Stir in 1 ounce (¼ cup) cheese and reserved diced avocado.
 * 5) Heat through. Adjust seasonings, if necessary.
 * 6) Stir hot, drained pasta in vegetable mixture; toss over medium-high heat. Serve with 2 lime wedges.