Pasta, Charro with California Avocados

Ingredients

 * 1 quart diced red onion
 * 2 Pounds diced red bell pepper
 * ¾ Cup extra virgin olive oil
 * 8 large garlic cloves, chopped finely
 * 1 Tbsp + teaspoon finely chopped jalapeno pepper
 * 1 Cup Tequila (or substitute orange juice)
 * 3 Pounds tomatoes (preferably Roma), peeled, seeded, chopped
 * 2 Cups chopped cilantro
 * ½ Cup chopped fresh oregano
 * 2 tsp salt
 * ½ tsp salt
 * ½ tsp freshly ground black pepper
 * 2 Pounds and 4 ounces angel hair pasta
 * 6 California Avocados
 * 3 Cups Feta cheese, crumbled
 * 24 lime wedges

Directions
METHOD

Sauté onion and bell pepper in oil until soft, about 5 minutes.

Stir in garlic and chile; sauté until aromatic, about 2 minutes

Deglaze pan with tequila.

Simmer, covered, until tomato releases juices, about 10 minutes; reserve.

PER ORDER

Cook 3 ounces of pasta in salted, boiling water until just tender; drain.

Meanwhile, dice 1/2 avocado (about 2 ounces or 1/2 cup); reserve.

Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (1/4 cup) cheese, and reserved diced avocado. Heat through. Adjust seasonings, if necessary

Stir hot, drained pasta in vegetable mixture; toss over medium-high heat.

Serve with 2 lime wedges.