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Ingredients Serves 2 - 3
- 1 onion
- 2 cloves garlic
- 12 sun-dried tomatoes
- 2 tbsp oil
- 1/3 tsp salt
- 7 oz/200 g canned kidney beans
- 9 oz/250 g spaghetti
- 1 ripe avocado
Peel the onion, cut into half-moon slices;
Peel and mince the garlic;
Julienne the sun-dried tomatoes.
Heat up 2 tablespoons of oil in a skillet. I use the oil from the sun-dried tomato package since it adds really nice flavor. Add sliced onion and julienned tomatoes, fry for 10 minutes over low heat till the onion is transculent.
Next, add the garlic and salt.
Three minutes later, add the beans, stir well and remove the skillet from heat.
Cook your spaghetti according to the package instructions. Drain.
Combine spaghetti with the onion-tomato-bean topping.
Right before serving, peel and cube the avocado pulp. Add to pasta.