1 pound spaghetti

1 medium onion -- chopped

2 teaspoons olive oil

1 clove garlic -- minced

1 cup tomatoes reserved from

--Sun Tomatoes Sauteed with Chipolte 2 cups canned crushed tomatoes (about 1 can)

salt and pepper to taste 1 avocado -- peeled and pitted

Cook the spaghetti in a large pot of boiling salted water for about 10 minutes, or until tender, but not soft.

Meanwhile, cook the onion in the olive il in a skillet until softened, about 2 minutes. Add the garlic and cook 30 seconds. Add the reserved chipolte- tomatoes, the canned tomatoes, salt and pepper. bring to a simmer and cook 8-10 minutes.

Finely dice the avocado.

Drain the spaghetti in a colander or large strainer. Ladle a bit of sauce into a large bowl. Add half the pasta and toss to coat. Add the remaining pasta and top with the remaining sauce. Toss to combine. Scatter the avocado over top.

Serve with green salad and flour tortillas and butter. REG #4 Shared by SuzyWert, Indiana USA <SuzyWert@aol.com>