Garlic-Infused Oil Pasta with Parmesan

• 1 tbspsalt (for the pasta water)
• 400ggluten-free corn spaghetti, dry
• 100 gbaby spinach (optional) (optional)
• ½ tspfreshly ground black pepper
• 60 mlgarlic-infused oil
• 1 tspchilli flakes (optional) (optional)
• 15 gspring onion greens, sliced (optional) (optional)
• 80 ggrated Parmesan
• 1lemon, zest and a little juice
• 15 gparsley, chopped
• 40 gpine nuts, lightly toasted (optional) (optional)
• 1small ciabatta (optional)
• 200 grocket and 200 g cherry tomatoes, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Salt the pasta water generously; it should have a clear savoury edge. Season the spaghetti itself, and gluten-free pasta especially needs it. Bring a large pot to a rolling boil and cook the spaghetti until just al dente with a firm bite, 8–10 minutes depending on the packet. Taste a strand at the lower end of the timing; gluten-free goes from firm to mushy quickly, so pull it the moment it bends with a little resistance left in the centre.
2. 2Before draining, scoop out 250ml of the starchy water and set it aside. This cloudy liquid is what turns oil and cheese into a glossy sauce; without it you've just got greasy pasta.
3. 3While the pasta cooks, warm the garlic-infused oil in a large shallow frying pan over a medium heat with the optional chilli flakes if using, 1–2 minutes until fragrant and shimmering. Watch it; the oil is already carrying the garlic flavour, so you're warming, not frying. If it starts to smoke or the chilli darkens past red, pull it off the heat. Burnt chilli turns the whole dish bitter.
4. 4If using the optional pine nuts, add them to the warm oil for 30 seconds. Add the optional baby spinach if using and stir until wilted.
5. 5Drag the drained spaghetti straight into the pan with a generous splash of the reserved pasta water and toss vigorously over a medium heat. You're working the starch and oil into an emulsion; keep the pasta moving for a full minute until the sauce thickens and clings to each strand rather than pooling.
6. 6Pull the pan off the heat. Add the grated Parmesan, the lemon zest and a good squeeze of lemon juice, then toss again, loosening with more pasta water a splash at a time until you have a silky, creamy coating. Off the heat matters; parmesan added to a screaming-hot pan goes claggy and clumps.
7. 7Season with the black pepper and a pinch of salt, then taste. Add a final pinch of salt only if needed.
8. 8Tip into warm bowls while the strands are glossy. Scatter with the parsley and optional spring onion greens if using. The ciabatta and dressed rocket and cherry tomato salad are optional sides.

Per serving

kcal

571

protein

15.5g

fibre

12g

carbs

82.5g

fat

21.4g