Eosinophilic Esophagitis Friendly Spaghetti Aglio e Olio

Ingredients

4 servings

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the spaghetti and cook, stirring occasionally, until al dente, tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Before draining, ladle out about 1 cup of pasta cooking water and set it aside. Drain the spaghetti in a colander.

2. 2

   While the pasta cooks, heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the garlic slices and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes — watch closely, as the slices can go from golden to bitter quickly. Add the red pepper flakes and cook for 30 seconds more, until fragrant.