Spaghetti Aglio, Olio, Peperoncino & Avocado


Preparation info

  • Serves


    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

People are often surprised when I serve this twist on a traditional pasta. It is simple, yet rich and delicious. The avocado has to be a beauty, otherwise forget it. You should be generous with the salt and pepper to bring out its flavour.


  • 3 tablespoons olive oil
  • 1 large garlic clove, chopped
  • 1 small semi-dried red chilli


Heat the oil and garlic over a very gentle heat in a small frying pan to just draw out the flavour. Take care not to burn the garlic because you can ruin its flavour. When it smells good add the chilli and heat for a moment more. Remove from the heat. Halve the avocado and scoop out nice chunks into a wide serving bowl. Add the lemon juice and season well with salt and pepper.