Pecan Free Gluten Free Spaghetti Pomodoro
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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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