Spaghetti Aglio, Olio, Peperoncino & Avocado

Name: Spaghetti Aglio, Olio, Peperoncino & Avocado
Cuisine: Italian
Ingredients: juice of ½ small lemon; 1 ripe avocado, not too big; 160 g (5½ oz) spaghetti grated parmesan, to serve; 3 tablespoons olive oil; 1 small semi-dried red chilli, chopped; 1 large garlic clove, chopped

Preparation info

Serves
2

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

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.

Meanwhile