Gluten Free Pasta Aglio e Olio


  • 4 garlic gloves
  • 6 tbsp olive oil
  • ½ tsp red chilli, diced or flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 500g FREEE Organic Brown Rice Spaghetti
  • 25g parmesan, grated
  • salt and pepper


Aglio e Olio Sauce

  1. Dice the garlic and put it into a large frying pan, add the oil and cook over medium heat for 1-2 minutes.
  2. Stir in the chilli, parsley, salt and pepper then set aside.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Aglio e Olio

  1. Shake the colander then tip the pasta into the frying pan.
  2. Serve immediately, accompanied by a bowl of grated parmesan