Candida Diet Friendly Gluten Free Spaghetti Arrabbiata
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 1 tsp salt, plus more for pasta water
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes, or more to taste
- 1 can (28 oz) whole peeled tomatoes
Ingredient noteTomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 3/4 cup of canned tomatoes per serving — a full portion rather than a trace, but still likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat.
- 2
While the water heats, pour the olive oil into a large skillet and add the sliced garlic. Set the skillet over medium-low heat and cook, stirring occasionally, until the garlic is pale golden at the edges and fragrant, about 4–5 minutes. Watch closely — garlic can brown quickly and turn bitter.
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