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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Bring a large pot of well-salted water to a boil. Cook the gluten free penne according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta through a colander.
While the pasta cooks, heat the garlic-infused olive oil in a 12-inch skillet over medium heat until shimmering. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
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