Author: The Food Allergy Foodie
Prep Time: 10 minutes
Cooking Time: 30 minutes
1 package of gluten-free spaghetti or linguini
8-10 large garlic cloves, finely minced
1 bunch of fresh Italian parsley, finely chopped (about 2 tablespoons)
½ cup olive oil
Kosher salt and pepper to taste
¼ – ½ teaspoon of crushed red pepper flakes (use more if you like things hot!)
- Fill a large stockpot with water and bring to a boil. For additional flavor, add 1 tablespoon of Kosher or sea salt to the pot prior to boiling.
- While the water is coming to a boil, slowly heat the olive oil in a medium to large sauté pan. There should be about 1/8” of oil in the pan, as this is your sauce so you want to have a good amount of olive oil in the pan.
- To test the heat of the oil, add one or two little pieces of minced garlic. When dropped into the oil, you should see a few small bubbles around the garlic. You don’t want the oil to be too hot or else you will burn the garlic. If the garlic immediately begins to fry, your oil is too hot. Turn off the heat and let cool for a few minutes. Turn the heat on low and re-test the garlic to make sure the temperature has come down.
- When the water is at a rolling boil, add the pasta. Bring back to a boil and cook according to the package instructions. Typically, gluten-free pasta cooks between 7 and 10 minutes.
- Once the oil is at the right temperature and your pasta is cooking, add the minced garlic. Let the garlic cook for 2-3 minutes, or until fragrant. Add the parsley, crushed red pepper flakes, salt and pepper. Stir well and turn the heat to low. Keep an eye on the garlic and if it starts to look overcooked or starts to brown, turn off the heat.
- Once the pasta is cooked, turn off the stove, but don’t drain the pasta. The little bit of pasta water will be good for the sauce. Using tongs or a pasta fork, remove the pasta from the water and transfer to the hot oil and garlic sauce. Stir to coat the pasta well.
- Transfer to serving plates and enjoy with your favorite red wine.