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Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the gluten free penne according to the 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 in a colander.
While the pasta cooks, pour the garlic-infused olive oil into a large skillet and set over medium heat. Add the red pepper flakes and cook, stirring, until fragrant and just beginning to sizzle, about 1 minute. Watch closely — the flakes can darken quickly.
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