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Gluten-Free Spaghetti in a plate
Katie Recipes

Gluten-Free Spaghetti

This gluten-free spaghetti is tender, not mushy, and easy to get right with a simple method that helps prevent sticking, clumping, and overcooking.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Italian
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces gluten-free spaghetti
  • water for boiling
  • 1 tablespoon salt for the pasta water
  • 1 teaspoon olive oil optional, for tossing after draining if not saucing immediately
  • 2 cups marinara sauce warmed, for serving

Equipment

  • Large pot
  • Colander
  • Tongs
  • Large spoon

Method
 

  1. Fill a large pot with plenty of water and bring it to a full boil. Add the salt once the water is boiling.
  2. Add the gluten-free spaghetti and stir immediately to help prevent clumping.
  3. Cook the pasta according to the package directions, stirring often during the first 2 to 3 minutes.
  4. Start checking the spaghetti about 2 minutes earlier than the package suggests and cook just until al dente.
  5. Drain the pasta immediately in a colander. If you are not serving it right away, toss it with the olive oil to help prevent sticking.
  6. Toss the hot spaghetti with the warmed marinara sauce and serve right away.

Notes

Gluten-free spaghetti can overcook quickly, so begin testing it earlier than the package says for the best texture. Stir well during the first few minutes of cooking because that is when the noodles are most likely to stick together. If your pasta seems extra starchy, a very quick rinse with warm water can help, but sauce it immediately so it does not dry out. For leftovers, store the spaghetti mixed with sauce rather than plain to keep it from clumping in the refrigerator. A splash of water or extra sauce helps loosen leftover pasta when reheating. Rice and corn blend pastas usually give the most classic spaghetti texture and flavor.