Gluten-Free Spaghetti Aglio e Olio

Gluten-Free Spaghetti Aglio e Olio is a classic Italian pasta dish with just 4 basic ingredients! This easy vegan pasta recipe is made with gluten-free spaghetti, thinly sliced garlic infused in extra virgin olive oil, and red pepper flakes for some heat! Add some parsley and vegan parmesan for a 15-minute meal everyone will love!

Your favorite gluten-free spaghetti tossed in a full-flavored extra virgin olive oil that's been infused with thinly sliced fresh garlic that gets nice and crispy in the pan, sprinkled with red chile flakes, fresh Italian parsley, and a sprinkle of nutritional yeast for vegan cheesiness. It's a celiac's Italian pasta dream come true! This recipe is so quick and easy to make. Just boil your pasta, make this flavored oil, and toss it all together!

What Does Spaghetti Aglio e Olio Mean?

The Italian phrase "aglio e olio" literally means "garlic and oil". Italians love their garlic and of course their high-quality olive oil! Italians love to keep their dishes simple, allowing each ingredient to shine. Thus, we have this delicious pasta that's made with just spaghetti (or any long noodle),  garlic, extra virgin olive oil, and a sprinkle of red pepperoncini. A little salt, black pepper, and fresh flat-leaf parsley brighten the dish and a sprinkle of nutritional yeast or vegan parmesan is perfect to take the pasta over the top!

Why You'll Love This Gluten-Free Recipe

The only swap you need in this classic Italian recipe is gluten-free spaghetti! Simple and easy, I love using Ronzoni gluten-free spaghetti. Cooked al dente and tossed in the spicy garlic oil, this dish is a perfect change up for your typical red sauce pasta recipes! Naturally vegan and allergy-free, this recipe is:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Budget-Friendly
• Healthy, Quick, & Easy
• Delicious Weeknight Dinner or Simple Lunch

Ingredients For Gluten-Free Spaghetti Aglio e Olio

• Gluten-Free Spaghetti: I highly recommend Ronzoni's gluten-free spaghetti, but you can also use a gluten-free linguine, angel hair, or even fettuccine would be fabulous!
• Fresh Garlic: Grab a head of fresh garlic since the amount of cloves you'll need depends on your love for garlic! I used 3 large cloves, sliced super thin so they fry up crispy brown in the oil!
• Extra Virgin Olive Oil: You want a high-quality, fruity, robust, extra virgin olive oil since the oil is one of the main flavors in this pasta! It coats the spaghetti and allows the garlic and chile flavors to infuse throughout the dish.
• Red Pepper Flakes: Crushed red pepper flakes or Sicilian red chile flakes are used in place of the fresh peperoncini (red hot chile peppers) that are readily available in Italy and traditionally used in the dish. The pepper flakes are added to the hot oil at the same time as the garlic, so they have time to simmer and infuse their spice throughout.
• Italian Parsley: For herby bright flavor and garnish. Technically optional but then you'd be missing out on flavor and a nice pop of color!
• Salt + Black Pepper: A pinch of salt and a few cracks of black pepper. Salt is a must for bringing together the flavors of the pasta, but the black pepper is optional if you want to tame the added heat.
• Vegan Parmesan: You can use my homemade 2-ingredient vegan parmesan cheese to sprinkle on top once the pasta is plated or add nutritional yeast directly to the pasta before removing it from the stove. Again, optional but I loved the added nuttiness it provided!

How To Make Spaghetti Aglio e Olio

1. Boil your spaghetti to al dente, drain, reserve ½ of pasta water, and set aside. A few minutes before the pasta is done cooking, add the olive oil to a large sauté pan and heat it over medium.
2. Once the oil is hot, add the sliced garlic and red pepper flakes. Sauté for 3-4 minutes, just until the garlic becomes fragrant and golden brown. Remove the pan from the heat.

3. Add the drained pasta to the pan of garlic oil along with the optional black pepper and nutritional yeast.
4. Toss everything together so that spaghetti is glistening and coated in the oil. Add ¼ cup of the starchy pasta water and toss. Use more pasta water if the sauce seems dry and doesn't easily coat the pasta. Right before serving, add in fresh chopped parsley and give it one more toss.

Recipe Tips & Tricks

• The garlic cooks up quickly depending on how thin you slice the cloves! Keep a careful eye on the slices once you add them to the oil.
• The cooking process is very quick, prep is essential! Once you start boiling your spaghetti, go right to heating the oil in a separate pan so that it's ready to go when the pasta is done!
• Don't bother rinsing the pasta after you drain and catch the ½ cup of the salted pasta water.
• Using dried parsley is fine as well! You can also try some basil or oregano for a different but equally delicious herby Italian flavor.
• Add more veggies: If you want to bulk up the pasta a bit, add some fresh spinach, thinly sliced zucchini, or broccolini. Add the veggies when you add the garlic so they have time to soften.
• If you don't or can't handle spice, you can technically leave out the red pepper flakes or reduce the amount. Stick with just a sprinkle of black pepper (or leave that out too!)

Storage Instructions

You can store leftover pasta in a closed container for 3-4 days. To reheat the pasta, heat a tablespoon of olive oil in a pan over medium heat before adding the leftover pasta. Stir the pasta around until it is warmed through and softens again. The pasta is also delicious cold (think Italian pasta salad).

What To Serve With Spaghetti Aglio e Olio

This gluten-free spaghetti recipe is perfect as an entree or as a side dish. Serve it with some vegan meatballs or grilled chicken for added protein. Add a side of air fryer green beans, brussels sprouts, broccoli, and of course, some crusty gluten-free garlic bread (or biscuits if you need a break from the garlic!) An Italian tomato salad, green bean salad, or fresh green salad would be great too!

More Gluten-Free Italian Pasta Recipes:

• Pasta al Limone
• Gluten-Free Fettuccine Alfredo
• Lightened-Up Penne alla Vodka
• Gluten-Free Farfalle Pasta with Tomato Basil Sauce 
• Classic Baked Gluten-Free Vegan Manicotti
• Mom's Best Gluten-Free Vegan Baked Ziti
• Gluten-Free Stuffed Shells with Vegan Ricotta

Print

Easy, authentic, gluten-free Italian food that everyone will love and that no one can tell the difference! Still need convincing? Try this recipe yourself!

So tell me:

+ Are you a garlic lover?

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: @rebeccagf666

Pinterest: RebeccaGF666

TikTok: @strengthandsunshine