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Bring a large pot of generously salted water to a boil. Add the gluten free pasta and cook according to package directions until just al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely, as the garlic can brown quickly.
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