Simple Spaghetti (gluten & allergen free)

PastaTomatoes.  I’ve really been missing tomatoes since I found out I was allergic to them three weeks ago.  Partly because they’re yummy and go well with so many things, but mostly, at least at the moment, because I’m having a hard time adjusting to life without spaghetti sauce.

This is something my mom has made for me before but I hadn’t made it myself until this week because previously I’d just dump red sauce on everything.  But it’s pretty darn easy.  And yummy.  And gives me hope that a red-sauce-free live doesn’t have to be one void of flavor.


Ingredients:

  • 7 ounces of gluten-free spaghetti
  • 2 large minced garlic leaves
  • 1 1/2 teaspoons of chili pepper flakes
  • 1/4 cup of extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

  1. Cook spaghetti as usual—boil water in a pot, put pasta in, cook until soft, and strain.
  2. Place cooked spaghetti in a large bowl.
  3. Mix all other ingredients together in a small bowl.
  4. Pour olive oil sauce over the pasta and mix it together well.
  5. Serve, and enjoy.