Eosinophilic Esophagitis Friendly Gluten Free Spaghetti Pomodoro

Total time35 min

Prep time10 min

Cook time25 min

Eosinophilic Esophagitis Friendly Gluten Free Spaghetti Pomodoro

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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
See all
1 tsp salt, plus more for pasta water
3 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
1 can (28 oz) whole peeled san marzano tomatoes
½ tsp sugar
¼ cup fresh basil leaves, torn
¼ cup pasta cooking water, reserved

For serving

¼ cup grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of generously salted water to a boil. Add the gluten free spaghetti and cook according to the package directions until al dente — tender but with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta through a colander.
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is pale golden and fragrant, about 2 minutes. Watch closely — the garlic can brown quickly.

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