Spaghetti Aglio e Olio (olive oil and garlic) is one of the simplest Italian pasta dishes you can make, using just a handful of pantry staples – spaghetti, olive oil, garlic, and crushed red pepper flakes. It’s pure comfort and joy in a bowl, and it’s incredibly easy to make gluten free by swapping in a high-quality gluten-free spaghetti.
This simple swap brings spaghetti with olive oil and garlic right back into your dinner rotation – no complicated ingredients, no special techniques, just classic Italian flavor made accessible again.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Method: Stovetop
- Skill Level: Beginner-friendly
- Flavor & Texture: Silky, garlicky, lightly spicy, and comforting
So Easy, So Comforting!
I’m especially excited to share this Gluten-Free Spaghetti Aglio e Olio recipe with you. When I think back to the very first Italian recipe I ever made completely on my own – once I was finally allowed to use the stove – it was this one. At the time, I had no idea it even had a name. I just knew I loved the smell of garlic sizzling in olive oil and how comforting it tasted tossed with pasta.
Even back then, I always added crushed red pepper flakes, not realizing that was actually the traditional way to make it. And while it’s not technically classic, I’ve always loved finishing it with a big mountain of freshly grated cheese.
This pasta with olive oil and garlic has been my comfort food for as long as I can remember, and the good news is – it’s incredibly easy to make gluten free. The key is choosing the right gluten-free pasta, which I’ll walk you through below. And if you’re not gluten free, you can use this exact recipe with regular spaghetti and it will still be perfect.
I’ve made this dish hundreds of times over the years, and along the way I’ve learned a few small techniques that make a big difference – especially when it comes to cooking the garlic. I typically love minced garlic, but for this recipe, thinly sliced garlic is the way to go. It turns golden, lightly caramelized, and almost chip-like in the oil – absolutely delicious.
I also add the garlic to the olive oil while it’s still cool and bring everything up to heat together. This gives you much more control and prevents burning. And while some recipes suggest cooking the pasta and garlic at the same time, I prefer to cook the pasta first. The garlic cooks quickly, and there’s no need to add extra stress to your life.
If you love simple Italian pasta dishes, you’ll also want to check out Gluten-Free Ragu alla Bolognese, Gluten-Free Vodka Sauce, Gluten-Free Alfredo Sauce, Gluten-Free Lemon Garlic Pasta, and Gluten-Free Carbonara.
Ingredients
Below is a breakdown of the ingredients you’ll need for gluten-free spaghetti aglio e olio, along with tips I’ve learned from making this recipe countless times.
Gluten-Free Spaghetti. The most important swap in this recipe is the pasta. After testing many brands, my top two recommendations are Rummo Gluten-Free Spaghetti and Jovial Gluten-Free Spaghetti. Rummo is my current favorite – it cooks beautifully, doesn’t break when tossed, and has an incredibly authentic texture. Jovial is a close second and has been a long-time staple in my kitchen. I’ve found both at Wegmans, so check your local grocery store.
Reserved Pasta Cooking Water. Always reserve pasta water when cooking gluten-free pasta. Even if you don’t end up using it, having it on hand is key. A splash helps loosen the pasta, create a silky texture, and helps the olive oil coat the spaghetti evenly.
Extra-Virgin Olive Oil. Use the best-quality olive oil you can comfortably afford. I usually stick to a good mid-range option for cooking – Wegmans Organic or Aldi Simply Nature are both great choices.
Fresh Garlic. Garlic is the star of this dish. I usually “measure with my heart,” but for this recipe, 6–8 cloves of medium garlic is the sweet spot. Thinly slicing the garlic (instead of mincing) allows it to gently brown and caramelize in the oil, creating incredible flavor without bitterness.
Crushed Red Pepper Flakes. This adds just enough heat to balance the richness of the olive oil. Start small and adjust to your taste.
Freshly Grated Parmesan Cheese. Not traditional – but highly recommended. It adds richness and takes the comfort factor up a notch. Totally optional, but worth it.
Step-by-Step: How to Make Gluten-Free Spaghetti Aglio e Olio
Step 1: Prep everything first. Before you turn on the stove, slice the garlic and add it to the olive oil in a small bowl. Place in the fridge while the pasta cooks. Having the garlic ready – and already sitting in the oil – starts to infuse the garlicky flavor.
Step 2: Cook the pasta. Bring a large pot of well-salted water to a rolling boil. Add the gluten-free spaghetti and cook according to package directions until just al dente. Reserve ½ cups of pasta water, then drain and set the pasta aside.
Step 3: Start the garlic in cool oil. Place the sliced garlic and olive oil together in a large skillet or use the same pot used to cook the pasta. Set the heat to medium-low and warm the oil slowly, stirring occasionally, until the garlic becomes fragrant and lightly golden – about 1–2 minutes. Starting the garlic in cool oil gives you better control and prevents burning.
Step 4 Bloom the red pepper flakes. Add the crushed red pepper flakes to the skillet and continue cooking until the garlic is lightly golden and fragrant, about 1 minute. Adding the red pepper flakes directly to the warm oil helps bloom the spice and deepen the flavor. Be careful not to let the garlic burn.
Step 4: Add the pasta. Remove from the heat and add the cooked spaghetti directly to the skillet and toss gently to coat in the garlic oil.
Step 5: Adjust with pasta water (if needed). Add reserved pasta water a little at a time only if needed, tossing until the pasta is glossy and evenly coated. Not all pasta brands need it, so add just enough to loosen the sauce.
Step 6: Finish with cheese. Divide the pasta between plates, and finish with a generous helping of freshly grated cheese before serving.
Tried-and-True Expert Tips
- For deeper garlic flavor: If you know you’re making this recipe ahead of time, slice the garlic and let it sit in the olive oil for 15–30 minutes before cooking (keep in the fridge for safety). You can even do this a few days in advance and keep it in the fridge. The longer the garlic sits, the more flavor it infuses into the oil. The oil will solidify in the fridge, but don’t worry – it melts right back down as soon as it hits the pan. This is one of my favorite ways to really boost the garlic flavor without adding more cloves.
- Always start garlic in cool oil: This is one of the biggest mistakes I see with garlic-based pasta recipes. Heating the oil first and then adding the garlic makes it very easy to burn – and burnt garlic will ruin the entire dish. Starting the garlic in cool olive oil and slowly bringing it up to temperature gives you complete control and lets the garlic turn lightly golden instead of bitter.
- Cook gluten-free pasta fully: Because this dish doesn’t have a heavy sauce, the pasta won’t continue cooking once it’s added to the pan. If the pasta is undercooked when you drain it, it will stay that way. I recommend cooking gluten-free spaghetti until it’s just done with a slight bite, but still fully tender and enjoyable to eat.
- Use pasta water only if needed: Reserved pasta water is your safety net here. You may not need it at all, but if the pasta looks dry or isn’t coating evenly in the olive oil and garlic, add a splash at a time. It helps create a silky finish and brings everything together – especially with gluten-free pasta, which can dry out more quickly.
Serving Suggestions
This gluten-free spaghetti with olive oil and garlic is perfect on its own with extra cheese, but it also pairs beautifully with grilled shrimp, chicken, or Italian roasted vegetables. Serve it alongside a gluten-free Caesar salad or gluten-free garlic bread for a complete Italian-style meal.
Storing & Reheating Leftover Gluten-free Spaghetti with Olive oil and Garlic
This dish is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of olive oil or water to help revive the pasta.
More Delicious Gluten Free Italian Pasta Recipes
Gluten-Free Spaghetti Aglio e Olio (Classic Olive Oil & Garlic Pasta)
Equipment
- 1 Large pot for boiling the pasta (you can also use this for the rest of the recipe)
- 1 Large skillet
- 1 Cutting board
- 1 Sharp knife
- Measuring cups and spoons
- 1 Tongs
- 1 Colander
Ingredients
- 12 ounces gluten-free spaghetti I recommend Rummo or Jovial brand
- 1/2 cup reserved pasta water you may or may not need this
- 1/2 cup extra virgin olive oil
- 6-8 medium-sized garlic cloves thinly sliced
- 1/2 teaspoon crushed red pepper flakes or to taste
- freshly grated parmesan cheese for serving
Instructions
- Prep everything first. Before you turn on the stove, slice the garlic and add it to the olive oil in a small bowl. Place in the fridge while the pasta cooks. Having the garlic ready – and already sitting in the oil – starts to infuse the garlicky flavor.
- Cook the pasta. Bring a large pot of well-salted water to a rolling boil. Add the gluten-free spaghetti and cook according to package directions until just al dente. Reserve ½ cups of pasta water, then drain and set the pasta aside.
- Start the garlic in cool oil. Place the sliced garlic and olive oil together in a large skillet or use the same pot used to cook the pasta. Set the heat to medium-low and warm the oil slowly, stirring occasionally, until the garlic becomes fragrant and lightly golden – about 1–2 minutes. Starting the garlic in cool oil gives you better control and prevents burning.
- Set the heat to medium and add the crushed red pepper flakes to the skillet and continue cooking until the garlic is lightly golden and fragrant, about 1 minute. Adding the red pepper flakes directly to the warm oil helps bloom the spice and deepen the flavor. Be careful not to let the garlic burn.
- Remove skillet from the heat and add the cooked spaghetti directly to the skillet and toss gently to coat in the garlic oil.
- Adjust with pasta water (if needed). Add reserved pasta water a little at a time only if needed, tossing until the pasta is glossy and evenly coated. Not all pasta brands need it, so add just enough to loosen the sauce.
- Finish with cheese. Divide the pasta between plates, and finish with a generous helping of freshly grated cheese before serving.
Notes
- Use a high-quality gluten-free spaghetti such as Rummo or Jovial for best texture and flavor.
- Starting the garlic in cool olive oil prevents bitterness and allows the flavor to gently infuse.
- Adding crushed red pepper flakes directly to the oil helps bloom the spice and deepen flavor.
- Reserved pasta water is optional—use it only if the pasta needs loosening.
- This dish is best enjoyed immediately for the best texture.
Nutrition
Did You Make This Recipe?
If you make this gluten-free spaghetti aglio e olio, I’d love to hear how it turned out for you. Leave a comment and star rating below – it helps other readers feel confident making the recipe and lets me know which Italian classics you’d like to see next.
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