Gluten Free Spaghetti Pomodoro
Few pasta dishes are as satisfying as a classic pomodoro, and this version proves you don't need wheat-based noodles to nail it. Gluten free spaghetti stands in seamlessly here, cooked to a true al dente before being tossed right in the skillet so every strand gets coated in that glossy, slow-simmered sauce. The sauce itself is built on San Marzano tomatoes crushed by hand, golden-toasted garlic, a pinch of red pepper flakes, and just a touch of sugar to balance the acidity — simple pantry staples that happen to be naturally free of gluten on their own. A splash of reserved pasta water is the quiet trick that brings everything together, helping the sauce cling to the noodles in a way that feels genuinely restaurant-worthy. Torn fresh basil folded in at the end keeps the whole dish bright and aromatic. This recipe serves four, making it an easy weeknight dinner that doesn't ask much of you but delivers a lot in return.
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 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)
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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