Cookbook index: Pasta & Pizza
Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes
Aglio e olio is a simple Italian pasta sauce of garlic and oil, which allows the true flavour and texture of the pasta to shine with each bite. We’re confident our gluten-free spaghetti is up to the challenge!
| Measure | Ingredient |
| 1 pkg (340 g) | PC® Gluten-Free Spaghetti Pasta |
| ⅓ cup (83 mL) | olive oil |
| 5 | cloves garlic, thinly sliced |
| ½ tsp (2 mL) | hot pepper flakes |
| 1 tsp (5 mL) | salt |
| ½ tsp (2 mL) | black pepper |
| ⅔ cup (167 mL) | grated PC® Splendido® Parmigiano Reggiano Hard Ripened Cheese Aged 24 Months |
| ⅓ cup (83 mL) | finely chopped fresh Italian parsley |
1. Bring 16 cups (4 L) salted water to a boil in large pot. Add spaghetti; return to a boil, stirring occasionally. Cook, stirring occasionally, until tender but firm, about 9 minutes. Drain, reserving ¾ cup (188 mL) cooking liquid.
2. Heat large non-stick skillet over medium-high heat. Add oil and garlic; cook, stirring, until edges of garlic are light golden, about 2 minutes. Add hot pepper flakes; cook, stirring, 30 seconds.
3. Add pasta, salt, pepper, ½ cup (125 mL) each of the cheese and parsley and the reserved cooking liquid; cook, tossing to combine, until heated through, about 1 minute.
4. Divide pasta among 4 serving plates. Garnish with remaining cheese and parsley, dividing evenly. Serve immediately.
Makes 4 servings.
Per serving: 510 calories, fat 22 g (4 g of which is saturated), sodium 740 mg, carbohydrate 71 g, fibre 3 g, sugars 0 g, protein 9 g
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