Spoils of Summer - Pasta with Raw Tomato-Avocado Sauce

This recipe is based upon one that appears in a tomato sauce book that I have out in the kitchen, or, as I like to call the un-air-conditioned part of the apartment, the inferno. I will go look it up and properly cite the author soon. The author credits her friend, whose name is Flavia - that I do remember.

While your pasta water is heating up, you just dice up some tomatoes and avocados, mince or sliver some garlic, and toss with some torn basil, olive oil, salt, pepper, and a little sugar if the tomatoes aren't on their A-game.

Once you drain the pasta (I always use the long and skinny variety, but have used everything from angel hair to the kind that's so thick that it's hollow - anything seems to work), you can either toss it hot with the pasta, which allows the avocados to almost melt their way into coating the strands, or you can rinse the pasta with cold water and serve the dish cold. Either way, you toss the mixture with the pasta and serve. Yum!