Charro Pasta with Avocado

Description
Vegetables mixed with cooked pasta and herbs is great as a side dish or a light main course.

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, 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

Directions

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