30-Minute Gluten-Free Summer Spaghetti (Printable Version)
# What You’ll Need:
→ Pasta and Condiments
01 -
1 lb. (2 x 8 oz. boxes) Pamela's Spaghetti
02 -
4 tablespoons extra virgin olive oil, divided
→ Vegetables and Herbs
03 -
4 cloves garlic, minced
04 -
3 cups fresh tomatoes, diced
05 -
1/4 cup fresh basil, sliced thin
→ Optional Additions
06 -
4 slices bacon, cooked and crumbled
07 -
Fresh parmesan cheese, for serving
# Steps to Follow:
01 -
Cook the spaghetti according to the package directions and prepare the rest of the ingredients while the pasta is cooking.
02 -
Once the pasta is cooked, drain it and transfer to a serving bowl. Toss the pasta with 2 tablespoons of extra virgin olive oil.
03 -
Heat the remaining 2 tablespoons of extra virgin olive oil in a small pot or skillet on medium-low heat. Add the minced garlic and cook for a few minutes until fragrant.
04 -
Pour the garlic-infused olive oil over the spaghetti and toss to combine. Top with cooked bacon, diced tomatoes, basil ribbons, and freshly grated parmesan cheese. Serve warm.
# Additional Notes:
01 -
For a vegetarian option, omit the bacon.
02 -
Use gluten-free spaghetti to keep the recipe suitable for gluten-free diets.