Quick Gluten-Free Summer Spaghetti Pasta (Print version)
A fresh 30-minute gluten-free spaghetti tossed with juicy tomatoes, garlic oil, basil, parmesan, and crisp bacon.
# Ingredients:
For the pasta
01 -
12 oz (340 g) gluten-free spaghetti
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup reserved pasta water
For the summer skillet sauce
04 -
4 slices bacon
05 -
3 tablespoons extra-virgin olive oil, divided
06 -
4 cloves garlic, thinly sliced or minced
07 -
3 cups (450 g) cherry tomatoes, halved
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon red pepper flakes, optional
11 -
1/2 cup (45 g) finely grated parmesan cheese
12 -
1/2 cup fresh basil leaves, thinly sliced
13 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti until 1 minute shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
While the pasta cooks, cook the bacon in a wide skillet over medium heat for 6-8 minutes until crisp. Transfer to a paper towel, then crumble.
03 -
Wipe out excess bacon fat if needed. Add 2 tablespoons olive oil and the garlic to the skillet, then cook over medium-low heat for 30-60 seconds until fragrant.
04 -
Add the tomatoes, salt, pepper, and red pepper flakes. Cook for 3-4 minutes, stirring often, until the tomatoes begin to slump and release their juices.
05 -
Add the drained spaghetti, remaining 1 tablespoon olive oil, and 1/2 cup reserved pasta water. Toss for 1-2 minutes until glossy, adding more pasta water if needed.
06 -
Remove from the heat. Toss in parmesan, basil, lemon juice, and crumbled bacon. Taste and adjust salt and pepper, then serve warm.
# Good to know:
01 -
Use certified gluten-free pasta if cooking for someone with celiac disease.
02 -
Best served right after tossing, while the sauce is glossy.
03 -
To make it meatless, omit the bacon and add 1 extra tablespoon olive oil.