It is always interesting to see what the staff of a restaurant chooses frequently as their nightly employee meal. Last-of-the-summer Fettuccine is definitely an all-time favorite of the staff at Flea St. Cafe, in Menlo Park, Calif.

INGREDIENTS
1 pound fresh fettucine
1/4 cup extra virgin olive oil
1 small red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 larg garlic cloves, minced
1 jalapeno chile pepper, seeded and minced
1/4 cup tequila (optional)
2 large tomatoes, seeded and chopped
2 tablespoons chopped fresh oregano
1/2 cup chopped fresh cilantro
4 ounces feta cheese, crumbled
1 avocado, peeled, pitted, and chopped
Salt
Freshly ground black pepper

Cook the fettuccine according to package directions. Drain and place in a large bowl.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 2 minutes. Add the garlic, chile pepper, and tequila, if using, and cook for 1 minute longer. Add the tomatoes, oregano, and cilantro and cook for 3 minutes, or until the tomatoes are soft.

Stir the cheese and avocado into the skillet. Stir and season with salt and black pepper to taste. Add the sauce to the pasta and mix thoroughly.

Makes 4 servings.

Per serving: 500 calories, 12 g protein, 41 g carbohydrates, 29 g fat, 62 mg,
cholesterol, 4 g fiber, 333 mg sodium.