350/400 g of bucatini
300 g of peeled tomatoes
2 medium avocados mature enough
several basil leaves
Extra virgin olive oil, salt and pepper q.s.
Recommended wine: Col del Sol Extra Dry Prosecco Valdobbiadene D.O.C.G.
While pasta is cooking in salted boiling water, peel the avocados, extracting from the pulp medium-thin slices.
Drain the tomatoes and cut them into strips. Wash the basil. Place in a bowl tomatoes and avocados, add the basil and season with several tablespoons of oil; salt and pepper. Drain the pasta and pour into the bowl; mix well and serve pasta and sauce (hot, warm, or – for a self service buffet – even at room temperature). This is a simple dish that will be offered throughout the summer.