Gluten-Free Spaghetti Aglio e Olio (Classic Olive Oil & Garlic Pasta)
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.
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
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
Serving: 1gCalories: 540kcalCarbohydrates: 63gProtein: 8gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 52mgPotassium: 23mgFiber: 2gSugar: 0.1gVitamin A: 75IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!