(from Anna Jones’ cookbook)
- salt and pepper
- 200g spaghetti (I used wholewheat)
- olive oil
- 2 tbsp small capers
- 1 clove of garlic, finely sliced
- zest of 1 lemon
- juice of 1⁄4 a lemon
- a bunch of fresh basil, leaves picked
- a bunch of fresh parsley, leaves picked
- 1 ripe avocado
Cook the pasta for 8–10 minutes, until al dente. Heat 1 tbsp olive oil in a large frying pan on a low heat, then add the capers and garlic and sizzle gently until the edge of the garlic starts to slightly brown. Remove from the heat and add the lemon zest.
Chop the herbs and add them to the pan. Halve and destone the avocado, then use a knife to make criss-cross cuts through the flesh, chopping it inside the skin. Use a spoon to scoop out each half into the pan, and stir to mix all the flavours together.
Before you drain the pasta, scoop out about 1/4 cup of the pasta water. Drain the pasta and add it to the frying pan with a little of the cooking water and a tbsp olive oil if desired. Taste and add salt, pepper and lemon juice as needed.