Gluten-Free Spaghetti Aglio e Olio

Gluten-Free Spaghetti Aglio e Olio is a delicious classic Italian pasta recipe! This version is flavored with red pepper flakes and dried parsley! It’s ready to go in under 20 minutes, and you can garnish it with a smorgasbord of extra toppings, if you like. Or leave it as is and savor the simpler version! {Gluten-Free & Vegan}

If you’re new to Gluten-Free Spaghetti Aglio e Olio, you are in for a tasty dinner recipe that is sure to spark your tastebuds! This is a spicy, piquant gluten-free Italian dish that literally translates to “spaghetti garlic in oil.” It is a TREAT. And it’s perfect for date night IN.

In spite of the simple ingredient list ~ we’re talking like, what, maybe 6 ingredients, including optional garnishes ~ it tastes fancy and elegant and unique. You can’t go wrong with roasted garlic. And you can’t go wrong with olive oil. So it’s a safe bet that this is one gluten-free pasta recipe to try.

But I have to tell you, we make our version a little differently because gluten-free pasta is tricky to work with sometimes. Most traditional recipes call for a cup or so of the starchy pasta water that is then stirred into the almost-cooked pasta. You can check Ali Martin’s Spaghetti Aglio e Olio over on Gimme Some Oven to see for yourself. The gluten-free pasta I work with is finicky, but I love its traditional flavor.

So while I have included notes for how you can add extra water to your nearly-cooked pasta, I rarely use it myself. Instead I drizzle the roasted garlic and olive oil mixture over the pasta and serve UP! If you are curious about how to prepare gluten-free pasta, in general, then you’re in luck! Check out How to Cook Gluten-Free Pasta for all kinds of details!

In the meantime, let’s get our garlic on and DO THIS!

GLUTEN-FREE SPAGHETTI AGLIO E OLIO INGREDIENTS:

Most of the ingredients in this list can be tailored to your palate. Add more or fewer of each where noted and ENJOY!

• Gluten-free spaghetti. I look for a spaghetti that combines a combination of gluten-free grains, such as corn and rice, to savor a more traditional flavor.
• Olive oil. I don’t get super-fancy here. Just some regular store-bought oil that comes in a green glass bottle (the glass bottle is about as fancy as I get!).
• Sea salt. this ingredient is totally “to taste.” While a little bit usually goes a long way, I often add a pinch more in this recipe to boost the flavor.
• Fresh garlic. I don’t even bother to tone down the garlic flavor. So I often add 10-12 cloves. But you can adjust this to your liking. For a milder flavor, think 6 cloves, give or take a few.
• Crushed red pepper flakes. This one is, like the sea salt, also to taste. I suggest you start with 1/2 to 1 teaspoon (the more you add, the spicier the flavor).
• Parsley. Fresh or dried. I use dried because it’s what I typically have on hand. If using fresh, mince the leaves.
• Additional garnishes: chopped cashews (to replace the cheeses that are often included), a protein (think seafood or chicken), or roasted mixed veggies.

HOW TO MAKE GLUTEN-FREE SPAGHETTI AGLIO E OLIO:

There is a specific process to follow because timing is everything.

1. In a large rondeau pot, cook gluten-free spaghetti according to package instructions. Make sure NOT to overcook the pasta.
2. While the pasta is cooking, sauté the slices of garlic and sea salt in the olive oil for about 1-2 minutes. Just as the garlic starts to turn golden, remove the sauté pan from the heat and let the garlic continue to cook in the cooling olive oil.
3. When the pasta is done cooking, drain the pasta water and reserve about one cup. Transfer the drained pasta back to the rondeau pot or a large serving bowl and add the olive oil mixture.
4. Add up to one cup starchy pasta water, if desired, to the spaghetti and olive oil mixture.
5. Garnish with crushed red pepper flakes, parsley, pepper, and chopped cashews.
6. For best results, enjoy immediately.

TASTY PRO TIPS:

• To prevent the garlic from burning, I like to sauté it just until it turns golden. Then I remove the pan from the heat and let it cool. The garlic will continue to cook in the cooling oil, turning it a beautiful ochre color.
• Add the sea salt to the olive oil. In the event your gluten-free pasta develops a film at the top of the boiling water that needs to be rinsed (thus taking the delicious salty flavor with it), sprinkle the sea salt in the oil and let it roast with the garlic. I still add a pinch or so of sea salt to the pasta water to prevent the spaghetti from sticking together. But the additional flavors happen in the sauté pan.
• Pour the olive oil sauté mixture onto the pasta and stir everything together with a fork. This makes it easier to blend everything together.
• Cook the spaghetti to the consistency you like. Instead of leaving it a little undercooked, I cook all the way through to done, which is usually right within the standard cooking times posted on the box. I also taste-test in that last minute or two, and the second I like the taste and texture, I remove the pot from the burner, drain the spaghetti, reserving about 1 cup of starchy water, and then transfer the pasta BACK to the pan and drizzle the sautéed mixture over the top. Then, if I feel like the recipe needs it, I’ll add a little starchy water to taste (adding the starchy water is definitely more traditional).

If you are in the mood for more pasta recipes, then sink your teeth into these delicious gluten-free dinner recipes!

• Gluten-Free Italian Pasta Salad
• Lemon Garlic Broccoli Pasta {GF}
• Garlic Cashew Pasta {GF}

Print