Avoca-dough Re-Mix

Shredded Pasta Firfir with Spicy Berbere Tomato Sauce and Fresh Avocado

40 minutes
Serves 4
DinnerAfrican
Herb's take

This Ethiopian-inspired pasta firfir borrows the fiery, aromatic spirit of classic firfir but puts a creamy, cool twist on things with ripe avocado. Along the way, you'll master blooming berbere and learn why a tomato sauce is never just a tomato sauce.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1 minute less than package directions. Drain, rinse briefly under cold water, and set aside.
  2. 02
    Once cooled, shred or roughly chop the pasta into 2-inch pieces.
  3. 03
    Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and sauté until golden and soft, about 7 minutes.
  4. 04
    Add the garlic and cook for 1 minute until fragrant.
  5. 05
    Sprinkle in the berbere spice and stir constantly for 30 seconds.
  6. 06
    Add tomato paste and cook, stirring, until it darkens and clings to the pan, about 2 minutes.
  7. 07
    Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom.
  8. 08
    Season with salt and pepper. Simmer uncovered until the sauce thickens and flavors meld, about 10 minutes.
  9. 09
    Fold in the shredded pasta, tossing gently to coat every piece in the sauce. If the mixture seems dry, splash in a bit more broth. Cook for another 3-4 minutes until the pasta is heated through.
  10. 10
    Remove from heat and immediately stir in half the diced avocado and all the lemon juice.
  11. 11
    Divide among serving plates. Top with the remaining avocado and a generous sprinkle of chopped cilantro.

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