Spaghetti Aglio, Olio, Peperoncino & Avocado


Preparation info

  • Difficulty


  • Serves


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, chopped
  • 1 ripe avocado, not too big
  • juice of ½ small lemon
  • 160 g ( oz) spaghetti grated parmesan, to serve


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, cook the pasta in boiling salted water until al dente. Pour the cooled garlic and chilli oil over the avocado and gently mix through. Scoop out the pasta with a spaghetti fork directly into the bowl. Add a little of the cooking water to loosen things up and turn through gently, trying to keep the avocado in chunks. Serve immediately with lots of grated parmesan and a nice extra grind of black pepper.