Avocado and Lemon Zest Spaghetti

Serves 4.

Note: Also good with a poached egg atop the pasta. From "A Modern Way to Eat," by Anna Jones.

• Sea salt

1 lb. dried spaghetti (whole wheat works well, as does regular)

• Olive oil

4 tbsp. capers in brine, roughly chopped

1 garlic clove, peeled and very finely sliced

Grated zest of 2 unwaxed lemons and juice of 1/2 lemon

Leaves from a bunch of fresh basil

Leaves from a bunch of fresh parsley

• 2 ripe avocados

• Freshly cracked black pepper


Fill a big pan with water and add a good pinch of salt. Bring to a rolling boil, add the pasta and cook for 8 to 10 minutes, or according to the package instructions, until perfectly al dente.

Heat some olive oil in a large frying pan over low heat, then add the capers and garlic, and sauté gently until the edges of the garlic start to very slightly brown. Remove from heat and add lemon zest.

Chop herbs and add them to the pan. Halve and pit avocados, then use a knife to make crisscross cuts through the flesh, chopping it inside the skin. Use a spoon to scoop out each half into the pan. Add black pepper, and stir to mix all the flavors together.

Before you drain the pasta, carefully scoop out half a cupful of pasta water. Drain pasta and add it to the frying pan with a little of the cooking water and a good drizzle of olive oil. Taste and add salt, pepper and lemon juice as needed. Scoop pasta into bowls.