Parmesan Spaghetti Aglio e Olio
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 1 tbsp kosher salt
- ⅓ cup garlic-infused olive oil
- ½ tsp red pepper flakes
- ½ cup fresh flat-leaf parsley, finely chopped
- ½ cup finely grated parmesan cheese
- ½ tsp black pepper, freshly ground
For serving
- flaky sea salt, to taste
- extra parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of water to a rolling boil and add the kosher salt. Cook the gluten free spaghetti according to the package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat the garlic-infused olive oil in a large 12-inch skillet over medium-low heat until it shimmers. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds — watch closely, as the flakes can darken quickly.
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