Garlic spaghetti is a simple meal, but so flavorful! This is the dish to make when your pantry is almost bare. It’s perfect for busy weeknights, too!
I love pasta, and I love garlic. And I love easy meals. So gluten free garlic spaghetti is pretty much my dream dinner.
If we happen to go out to an Italian restaurant, this is usually a safe thing for me to order, as long as the restaurant has gluten free pasta. Garlic spaghetti is so easy to put together, and it uses just a few simple ingredients.
It amazes me that with so few ingredients you get a dish that tastes so delicious. It’s a good recipe to have on hand if you need to throw something together for guests and don’t have time to shop, because you probably have everything you need to make this in your kitchen right now.
Everyone needs an awesome but easy dish for company in their recipe arsenal, and this is one of those secret weapon recipes.
If you’re a garlic fan, like me, you’ll love this dish. It contains two heads of garlic, but if you really love it, you could add even more.
Is a head of garlic the whole thing?
Yes, a head of garlic is the whole thing. The little segments on a head of garlic are called cloves. And yes, this recipe does call for two whole heads of garlic.
What’s the best way to peel garlic?
There are different ways to peel garlic cloves, but I like to use the garlic peeler pictured below. It’s quick and easy to use. Another way to peel garlic is to crush the clove with the back of a knife to loosen the skin. You can read more about peeling garlic here.
When I make gluten free pasta, it’s too mushy. How do I cook gluten free pasta correctly?
The best thing to do is to follow the instructions on the pasta package. There are many different types of gluten free pasta – corn pasta, quinoa pasta, brown rice pasta, chickpea pasta, and more. Each one is going to cook up a little differently.
Don’t overcook the pasta – that’s when it will probably start to get too soft and fall apart. I have found that brown rice pasta seems to be more delicate, and turns into a mess when it’s overcooked.
How do I make garlic spaghetti?
- Cook the gluten free spaghetti according to package directions.
- Peel the garlic, and slice each clove thinly.
- Place the garlic in a large skillet with the olive oil and cook over medium low heat until golden brown.
- Add the vegan buttery spread, salt, red pepper flakes, and pasta, and toss to coat.
You can see in the above photo that the garlic is golden brown, but not dark brown. If it starts to get too dark, it will taste burnt and bitter. Make sure to stay near the stove, don’t wander off, or it might burn.
Can this recipe be made ahead of time?
No, this recipe is best made fresh and eaten right away. The flavor and texture are best when this pasta is fresh.
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Gluten Free Garlic Spaghetti (Spaghetti Aglio e Olio).
Boil your pasta according to package directions.
While the pasta is cooking, peel the garlic, and slice each clove into very thin slices.
Place the garlic in a large skillet with the olive oil and cook over medium low heat until it is a lovely shade of golden brown. You don’t want to overcook it, if it gets too dark you have to start over because it will taste burnt.
When the garlic is done to your liking, throw in about a ¼ cup of the boiling pasta water to stop the garlic from cooking more. Add the salt, buttery spread, and red pepper flakes. Stir.
When your pasta is done, drain it and add it to the skillet. Use tongs to toss the spaghetti so that it gets coated with the garlic mixture.
Serve with gluten free bread or a green salad.
Gluten free pasta has the best texture when it's fresh, but you can store leftovers in the refrigerator for up to three days.
You can make this with regular pasta if you wish.
This post was originally published in October 2013. It has been updated with new photos and tips.