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1. Bring a large pot of salted water to a boil and add the dried pasta, cooking until al dente according to package directions.
6 oz dried pasta,
1 tsp salt
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2. Just before draining, scoop out some pasta cooking water and reserve it, then drain the pasta and set aside.
6 oz dried pasta,
0.5 cup pasta cooking water
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3. While the pasta cooks, finely mince the garlic and roughly chop the fresh basil leaves.
2 clove garlic clove,
6 piece fresh basil leaves
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4. Heat the extra-virgin olive oil in a pan over medium heat, then add the minced garlic and cook until fragrant but not browned.
2 tbsp extra-virgin olive oil,
2 clove garlic clove
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5. Pour the tomato passata into the pan, season with some salt, black pepper and red pepper flakes, and simmer until slightly thickened.
1 cup tomato passata,
1 tsp salt,
0.5 tsp black pepper,
0.2 tsp red pepper flakes
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6. Halve the avocado, remove the pit, scoop the flesh into a bowl and mash it smoothly with the lemon juice and a pinch of salt.
1 piece ripe avocado,
1 tbsp lemon juice,
1 tsp salt
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7. Turn the heat under the pan to low and whisk the mashed avocado into the warm tomato passata until the sauce becomes smooth and blush-colored, loosening with a splash of pasta cooking water if needed.
1 piece ripe avocado,
1 cup tomato passata,
0.5 cup pasta cooking water
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8. Add the drained pasta to the pan, toss gently to coat in the avocado tomato sauce, adjust seasoning, then fold in most of the chopped basil leaves.
6 oz dried pasta,
1 tsp salt,
0.5 tsp black pepper,
6 piece fresh basil leaves
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9. Divide the pasta between bowls and garnish with the remaining basil leaves and a final drizzle of extra-virgin olive oil if desired.
2 tbsp extra-virgin olive oil,
6 piece fresh basil leaves
