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.