Eosinophilic Esophagitis Friendly Gluten Free Spaghetti Arrabbiata

Total time35 min

Prep time10 min

Cook time25 min

Eosinophilic Esophagitis Friendly Gluten Free Spaghetti Arrabbiata

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Ingredients

4 servings

12 oz gluten free spaghetti
Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz Gluten Free Spaghetti - 12oz - Good & Gather™Organic Gluten Free Brown Rice Spaghetti, 12 oz Ronzoni Gluten Free Spaghetti 12 Oz
La Molisana Gluten Free Bronze Die Brown Corn Rice Quinoa Spaghetti N.15, 12 Oz
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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
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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