Gluten-Free Spaghetti Aglio Olio
Elevate your weeknight dinner with this Gluten-Free Spaghetti Aglio Olio—a simple yet sensational Italian classic tailored for gluten-free diets. This quick and flavorful recipe combines al dente gluten-free spaghetti with golden, fragrant garlic sautéed in extra virgin olive oil, and a kick of crushed red chili flakes for a touch of heat. Fresh parsley adds vibrant color, while optional garnishes like gluten-free breadcrumbs or zesty lemon zest take the dish to gourmet heights. Ready in just 30 minutes, this light and wholesome pasta dish is perfect for busy schedules or elegant entertaining. Whether you're gluten-sensitive or simply seeking a fresh twist on a beloved favorite, this recipe delivers maximum flavor with minimum effort.
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Recipe Information
Ingredients
- 300 grams Gluten-free spaghetti
- 5 tablespoons Extra virgin olive oil
- 4 large Garlic cloves
- 0.5 teaspoons Crushed red chili flakes
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground (optional)
- 2 tablespoons Gluten-free breadcrumbs (optional, for garnish)
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt and gluten-free spaghetti. Cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
While the pasta is cooking, peel and thinly slice the garlic cloves.
In a large skillet or pan, heat the olive oil over medium heat.
Add the sliced garlic to the oil. Sauté for 1-2 minutes, stirring constantly, until the garlic becomes golden and fragrant. Be careful not to burn it.
Add the crushed red chili flakes to the skillet and cook for another 30 seconds to release their flavor.
Reduce the heat to low and add the cooked gluten-free spaghetti to the skillet. Toss to coat the pasta in the garlic and chili-infused oil.
If the mixture seems dry, add a splash of the reserved pasta water, a little at a time, until the sauce lightly coats the spaghetti.
Stir in the chopped parsley and season with additional salt and freshly ground black pepper if desired.
To serve, transfer the spaghetti to plates and garnish with a sprinkle of gluten-free breadcrumbs, lemon zest, or additional parsley if desired.
Serve immediately and enjoy your Gluten-Free Spaghetti Aglio Olio!
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 3.3 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
