Gluten Free One-Pot Aglio e Olio
Aglio e olio is one of those dishes that proves you don't need a long ingredient list to make something truly craveable. Silky strands coated in golden garlic-infused olive oil, a kick of red pepper flakes, and a shower of fresh parsley — it's simple Italian cooking at its most satisfying. The key swap here is using a gluten-free spaghetti in place of traditional pasta, and because the rest of the ingredients are naturally free of gluten, there's nothing complicated to navigate. Garlic, olive oil, parsley, and optional Parmesan are all clean, whole ingredients with no hidden additives to second-guess. The real magic happens when you toss the pasta in the skillet with that starchy reserved cooking water, which emulsifies with the olive oil into a glossy, restaurant-worthy sauce that clings to every strand. It all comes together in one pot and one pan, which means less cleanup and more time enjoying dinner. Whether you finish it with Parmesan or keep it dairy-free, this is the kind of weeknight meal that feels like a treat every single time.
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Learn more →Ingredients
4 servings
- 1 lb spaghetti
- 1 tbsp kosher salt, plus more to taste
- ½ cup extra-virgin olive oil, divided
- 8 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup fresh parsley, roughly chopped
- ½ cup finely grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt and the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente — tender but with a firm, chalky center — according to the package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the spaghetti.
- 2
While the pasta cooks, heat 1/4 cup of the olive oil in a large skillet or wide sauté pan over medium-low heat. Add the garlic slices in a single layer and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes. Watch closely — the slices can go from golden to bitter quickly.
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