Low FODMAP Parmesan Spaghetti Aglio e Olio
Few pasta dishes are as satisfying as this garlicky, glossy classic — and this version proves you don't have to give it up just because regular pasta and raw garlic are off the table. Gluten free corn or rice spaghetti stands in seamlessly, cooking up al dente and holding the sauce just as well as the original. The real magic is garlic-infused olive oil, which delivers every bit of that deep, savory flavor without the fructans that make standard garlic a problem — the solids are left out, so all you get is the good stuff. A splash of starchy pasta water emulsifies with the oil into a light, glossy sauce that clings to every strand, which means the technique does the heavy lifting here. Fresh parsley and finely grated Parmesan finish the dish with brightness and a salty, nutty richness that makes each bowl feel genuinely restaurant-worthy. This recipe serves four and comes together in the time it takes to boil a pot of water, making it an ideal weeknight dinner that nobody at the table will suspect is anything other than the real deal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!