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}




  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.