Eosinophilic Esophagitis Friendly Gluten Free Penne Arrabbiata
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Learn more →Ingredients
4 servings
- 12 oz gluten free penne pasta
- 1 tsp salt, plus more for pasta water
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes, or more to taste
- 1 can (28 oz) crushed tomatoes
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- parmesan cheese, freshly grated, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the gluten free penne and cook according to the package directions until al dente — tender but with a slight resistance at the center. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander.
- 2
While the pasta cooks, heat the olive oil in a large 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 — the garlic can brown quickly.
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