Eosinophilic Esophagitis Friendly Spaghetti Aglio e Olio
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Learn more →Ingredients
4 servings
- 1 lb spaghetti
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup fresh flat-leaf parsley, roughly chopped
- salt, to taste
- ¼ cup grated pecorino romano or parmesan cheese (optional)
Can be omittedpecorino romano
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
Instructions
- 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
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.
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