In a large pot, bring water to a boil and generously salt it.
Heat a medium size frying pan on medium-low and drizzle with olive oil. Add the tomatoes and spicy pepper and gently cook. We don’t want them to blister and pop.
While tomatoes are cooking, in a blender or food processor, mix the spinach, avocado, lemon juice, salt, garlic, 2 tbsp extra virgin olive oil and 3 tbsp water until it’s the consistency of a thick smoothie.
Add the green sauce to your frying pan with the tomatoes and reduce heat to low. Mix well.
When the water is boiling, add the capellini pasta and cook for 2 min. When done, take a mug and scoop out about 1 cup of the boiling water (this starchy water will help make your pasta creamy and delicious! It can also help loosen a tomato sauce that may be a bit too dry when the pasta was added . Trust me, I’m Italian)
Drain the pasta and transfer it to the sauce pan. Add about 1/4 cup of the saved boiling water and cook for 1-2 minutes. Enjoy as a pasta sauce, or over baked salmon or even with pork chops!
