Summer Spaghetti Dish (Print Version)
# Ingredients:
→ Pasta
01 -
Two 340-g packets (680 g total) of gluten-free spaghetti, like Pamela’s.
→ Oil and Aromatics
02 -
4 cloves garlic, minced finely.
03 -
4 tablespoons of extra virgin olive oil, split into two parts.
→ Toppings
04 -
Grated parmesan cheese to sprinkle on top (optional).
05 -
3 cups chopped fresh tomatoes.
06 -
4 slices of bacon, crumbled after cooking (optional).
07 -
60 millilitres fresh basil, thinly shredded.
# Instructions:
01 -
Boil salted water in a big pot, then cook your gluten-free spaghetti by following the package directions. Work on the other stuff while it cooks.
02 -
Drain the spaghetti well, then toss it with 2 tablespoons of olive oil in a big serving bowl for even coating.
03 -
Warm 2 tablespoons of olive oil in a small pan over low-medium heat. Toss in the minced garlic and sauté for about 2-3 minutes until it smells fantastic. Don’t let it turn brown.
04 -
Pour the warm garlic oil onto the oiled spaghetti and mix fully so everything is evenly coated.
05 -
Add the crumbled bacon, fresh tomatoes, and basil on top. Throw some grated parmesan on there if you like. Serve hot.
# Notes:
01 -
Pick a really good quality extra virgin olive oil for the best taste. Skip the bacon and parmesan or use plant-based swaps if you're keeping it vegan.