Wheat 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 create something truly spectacular. Golden-edged garlic, a generous pour of good olive oil, a hit of red pepper flakes, and bright fresh parsley come together in a single pan to coat every strand of pasta in a glossy, deeply savory sauce. The key move here is using the starchy pasta cooking water to emulsify everything into a silky finish rather than a greasy puddle — it's a small technique that makes a huge difference. For anyone avoiding wheat, the swap is straightforward: just reach for your favorite certified wheat-free spaghetti, and every other ingredient in this recipe is naturally in the clear. There's no complicated substitution work, no specialty products, and no flavor compromise. A finishing shower of Parmesan (optional, but highly recommended) adds a salty, nutty edge that takes the whole bowl over the top. This is weeknight comfort food at its most effortless and most satisfying.
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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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