Gluten-Free Spaghetti Aglio e Olio

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions until al dente.

2. 2

   While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat.

3. 3

   Add the thinly sliced garlic to the skillet and cook until it turns golden brown, being careful not to burn it.

4. 4

   Add the red pepper flakes to the skillet and stir to combine.

5. 5

   Drain the cooked spaghetti, reserving about 1/2 cup of the pasta water.

6. 6

   Add the drained spaghetti to the skillet with the garlic and oil mixture. Toss to coat the pasta evenly.

7. 7

   If the pasta seems dry, add a little of the reserved pasta water to loosen it up.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Remove the skillet from the heat and stir in the chopped fresh parsley.

10. 10

    Serve the spaghetti aglio e olio immediately, topped with grated Parmesan cheese if desired.