Gluten Free Spaghetti With Garlic Red Pepper Recipes

GLUTEN FREE SPAGHETTI WITH GARLIC & RED PEPPER

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
• Cook pasta according to package directions.
• Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet.
• Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
• Transfer to a serving platter or bowl.

GLUTEN FREE SPAGHETTI WITH GARLIC & RED PEPPER

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
• Cook pasta according to package directions.
• Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet.
• Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
• Transfer to a serving platter or bowl.

SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS

Steps:

• Bring 5 to 6 quarts water to rolling boil.
• Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
• Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
• If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
• Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.

GLUTEN FREE SPAGHETTI WITH GARLIC & RED PEPPER

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
• Cook pasta according to package directions.
• Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet.
• Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
• Transfer to a serving platter or bowl.

GLUTEN FREE SPAGHETTI WITH GARLIC & RED PEPPER

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
• Cook pasta according to package directions.
• Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet.
• Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
• Transfer to a serving platter or bowl.

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.