Gluten-Free Aglio e Olio Spaghetti | PC.ca

Gluten-Free Aglio e Olio Spaghetti

Three plates of spaghetti tossed with garlic oil and cheese

PC Gluten Free Spaghetti

Gluten-Free Aglio e Olio Spaghetti

Aglio e olio is a simple classic Italian pasta sauce of garlic and oil where the true flavour and t...

Aglio e olio is a simple classic Italian pasta sauce of garlic and oil where the true flavour and texture of the pasta really comes through. We’re confident our gluten-free spaghetti is up to the challenge! __Ensure that all ingredients are gluten-free.__

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 35 mins
  • Serves: 5
  • Dish Type: Italian, Gluten Free
  • Season: Winter
  • Course: Main
  • Main Ingredient: Pasta

  • Amount Per Serving

  • Calories

    510

  • Total Carbohydrate

    70

  • Total Fat

    21

  • Dietary Fibre

    3

  • Protein

    9

  • Sodium

    750

Gluten-Free Aglio e Olio Spaghetti

Three plates of spaghetti tossed with garlic oil and cheese

PC Gluten Free Spaghetti

  • Amount Per Serving

  • Calories

    510

  • Total Carbohydrate

    70

  • Total Fat

    21

  • Dietary Fibre

    3

  • Protein

    9

  • Sodium

    750

How to make

Ingredients

  • 1 pkg (340 g) 

    PC®Gluten-Free Spaghetti Pasta

  • 1/3 cup (75 mL) 

    PC®Blue Menu®Omega Oil

  • 5 

    Cloves garlic, thinly sliced

  • 1/2 tsp (2 mL)

    Hot pepper flakes

  • 1 tsp (5 mL)

    Salt

  • 1/2 tsp (2 mL)

    Freshly ground black pepper

  • 2/3 cup (150 mL)

    Grated Parmigiano Reggiano

  • 1/3 cup (75 mL) 

    Finely chopped fresh Italian parsley

How to make

  • Step 1

    In a large pot, bring 16 cups (4 L) salted water to a rapid boil. Add spaghetti, stirring occasionally until water returns to a boil. Cook for 9 minutes, stirring occasionally. Drain, reserving 3/4 cup (175 mL) of cooking water.

  • Step 2

    Heat large nonstick frying pan over medium-high heat. Add oil and garlic; cook for 2 minutes or until edges of garlic start to turn golden. Add hot pepper flakes; cook another 30 seconds. Add drained pasta, salt, pepper, three-quarters of Parmigiano, three-quarters of parsley and reserved pasta cooking water; cook, tossing to combine, for 1 minute or until heated through.

  • Step 3

    Serve immediately, garnished with remaining Parmigiano and parsley.

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