Certified-GF Pasta

1. 1
   boil · ~10 min

   Bring a large pot of water to a rolling boil.

   1.Fill a large pot with 4 liters of water.

   2.Add 1 tablespoon salt and stir to dissolve.

   3.Cover and bring to a vigorous boil over high heat.
2. 2
   boil · ~9 min

   Cook the gluten-free pasta until al dente.

   1.Add the certified gluten-free pasta to the boiling water.

   2.Stir immediately to prevent sticking.

   3.Cook for 1 minute less than the package directs for al dente.

   4.Reserve 1 cup of pasta water, then drain the pasta in a colander.

   TIPGluten-free pasta overcooks quickly. Taste a piece a minute before the timer ends — it should have a slight bite.
3. 3
   saute · ~3 min

   Sauté the garlic and chili flakes.

   1.Return the empty skillet to medium-low heat.

   2.Add olive oil and the sliced garlic.

   3.Cook gently, stirring frequently, until the garlic turns pale gold.

   4.Add chili flakes and stir for 15 seconds until fragrant.

   TIPKeep the heat low — garlic burns fast and turns bitter. Pale gold is the signal to move on.
4. 4
   mix · ~1 min

   Toss the pasta with garlic oil and reserved water.

   1.Add the drained pasta directly into the skillet with the garlic oil.

   2.Pour in 0.25 cup of the reserved pasta water.

   3.Toss vigorously for 1 minute until the pasta is coated and glossy.
5. 5
   garnish

   Season and garnish with fresh parsley.

   1.Remove the skillet from heat.

   2.Sprinkle with a pinch of salt and freshly cracked black pepper.

   3.Scatter fresh chopped parsley over the top and toss once more.
6. 6
   serve

   Serve immediately in warm bowls.

   Divide the pasta among 4 bowls while hot. Drizzle with a little extra olive oil at the table if desired.

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