Gluten-Free Summer Spaghetti (Print Version)
Garlic, tomatoes, and basil brighten this gluten-free spaghetti for a fast, fresh summer meal.
# Ingredients:
→ Pasta
01 -
680 grams gluten-free spaghetti (2 x 340 g packages, such as Pamela’s)
→ Oil and Aromatics
02 -
4 tablespoons extra virgin olive oil, divided
03 -
4 garlic cloves, finely minced
→ Toppings
04 -
4 rashers bacon, cooked and crumbled (optional)
05 -
3 cups fresh tomatoes, diced
06 -
60 millilitres fresh basil, finely sliced
07 -
Fresh parmesan cheese, grated, for serving (optional)
# Instructions:
01 -
Cook gluten-free spaghetti according to manufacturer’s instructions in a large pot of boiling salted water. While pasta cooks, prepare remaining components.
02 -
Drain pasta thoroughly and transfer to a large serving bowl. Toss immediately with 2 tablespoons extra virgin olive oil to coat evenly.
03 -
In a small saucepan or skillet, heat remaining 2 tablespoons olive oil over medium-low heat. Add minced garlic and sauté gently until fragrant, approximately 2–3 minutes. Do not allow garlic to brown.
04 -
Pour the warm garlic-infused oil over the dressed pasta and toss thoroughly to distribute aromatics.
05 -
Top pasta with crumbled bacon, diced tomatoes, and sliced basil. Optionally add grated parmesan cheese. Serve immediately while warm.
# Notes:
01 -
Use high-quality extra virgin olive oil for optimal flavour and freshness. For a vegan version, omit bacon and cheese or use plant-based alternatives.