Summer Spaghetti with Avocado – One new recipe a week

I have been waiting for over a week for these Avocado’s to ripen which i bought from Asda (serves me right i know..) and after flicking through Rose Elliot’s Vegetarian Meals in Minutes, just had to make this dish. Combining two of my favourite things to eat; the aforementioned Avocado and Spaghetti – both of which I could eat daily and never tire of either.

Rose suggests eating this with hot garlic bread and a leafy salad – we just had big bowls of it which were just as delicious without any accompaniements. The amounts here serve 2, so just adjust accordingly if feeding a family. I didn’t try it on TheYoungLady today (she was a bit of a grumpus today so not really in a mood to try anything new…) but certainly will in future. Its quick, taking only as long as the spaghetti takes to cook, healthy and is a lovely light spaghetti dish. My comments are in italics (apologies for rubbish pics – my Blackberry phone camer is starting to show its age – i must use my camera next time!).

450g/1lb tomatoes (I cheated here and just used a 400g tin of Italian plum tomatoes)
175g/6oz spaghetti
2tbls olive oil (i may have added a tad more.…)
1 garlic clove, crushed
salt and freshly ground black pepper (i used sea salt after having acquired a free tube of it from a colleague this week who’d been given two by mistake in her online Waitrose food delivery order..delicious)
1 avocado
lemon juice
6-8 large basil leaves (i used some frozen chopped basil leaves here)
freshly grated Parmesan cheese – optional (or whatever cheese you have handy)

1) First fill a saucepan with 2 litres/3.5 pints of water and bring to the boil for the pasta
2) Put the tomatoes into a bowl, cover with boiling water and leave for a few seconds until the skins split. Drain, cover with cold water and slip off the skins with a sharp knife. Chop the tomatoes roughly, removing any hard bits of core. (Or you can skip this bit and use a tin of tomatoes like i did – you will have more sauce but thats ok).
3) When the water boils, add the spaghetti and cook, uncovered for about 8 mijutes until al dente.
4) Heat the oil in a large saucepan, add the garlic and cook over a moderate heat for 1-2 minutes. Add the chopped tomatoes and salt and pepper to taste and heat gently, just to warm through. Peel, stone and chop the avocado (or scoop/gouge out the flesh as best you can – i find the idea of peeling an avocado messy) and toss it in a little lemon juice.
5) Drain the pasta and return it to the still-warm saucepan. Add the tomato misxture and the avocado and toss well to mix, the tear in the basil (as i was using frozen, i put the basil into the chopped tomatoes at stage 4), check the seasoning and serve. Hand round Parmesan cheese separately, if you like.

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