Gluten-free Chilli, Olive Oil and Roast Garlic Pasta Recipe

Servings: 2

Time: 40min

Diet: Vegan/Veg/GF

Gluten-free Chilli, Olive Oil and Roast Garlic Pasta Recipe

Quick & easy

For those who keep their vegan diets up beyond Veganuary, Midnight pasta is a traditional Neapolitan dish that is versatile and full of flavour. A sprinkle of fresh herbs is an easy way to add fragrance and colour, and the creamy allioli dressing is great for adding an extra punch of flavour.

Familia Suarez Sunflower Oil Allioli

Fun fact: Consisting of olive oil and mashed garlic, allioli hails from the Spanish coast and pre-dates mayonnaise. It can be spotted with a few different spellings, including ‘aioli’ and ‘aïoli’, and in the Spanish dialect of Catalan, it literally translates to “garlic and oil”.

Health benefits

Chilli peppers are a great source of vitamins A and C, and garlic is high in sulphur, making both of these key ingredients great for helping to boost the immune system. 

Adaptable recipe

Pasta dishes are generally easy to adapt with alternative ingredients. Shapes such as fusilli or macaroni are great go-to choices, or you could opt for spaghetti or tagliatelle for a little more elegance. You could even change the dish up a bit further by adding more vegetables such as cherry or plum tomatoes, mushrooms, or peas.

Fun fact: the Italian spelling for macaroni is ‘maccheroni’, which is likely to have been simplified as the word migrated to English-speaking countries. In southern Italy, ‘maccheroni’ is an umbrella term that refers to various types of durum wheat semolina pasta in tube-like shapes. They can vary in size, length and texture, but can all generally be described as ‘maccheroni'.

Authentic Italian taste

Olive oil is at the heart of Italian cuisine and the authentic ingredients from Real Italiano mean you don’t need to compromise on flavour when cooking at home. The secret ingredient is the Casa Rinaldi Extra Virgin Olive Oil in this recipe, which is fresh and delicate, and brings a fantastic lemony note to the dish. At Real Italiano, we try to make it easy to add an authentic taste of Italy to home cooking.

Casa Rinaldi Extra Virgin Olive Oil with Lemon


250g Pasta Natura Organic Gluten-Free Turmeric & Pepper Fusilli Pasta

150ml Casa Rinaldi Extra Virgin Olive Oil with Lemon

1 garlic bulb

1 red chilli, de-seeded and finely chopped

Large handful of fresh herbs, finely chopped (parsley or basil, plus extra to garnish)

2 tbsp Familia Suarez Sunflower Oil Allioli (optional)

Sprinkle of parmesan cheese (optional and can be swapped for a vegan alternative)

Cooking method

1. Pre-heat the oven to 180°C/160°C fan/gas 4. Line a small baking tray with foil and pour a little bit of olive oil onto the foil.

2. Cut the head of the garlic off and rub the exposed part into the oil. Season well with salt and pepper. Scrunch up the foil to seal in the garlic bulb and place in the oven to roast for 35-40min until soft and the casing is lightly golden. To speed things up, you can do this in advance and even prepare more than one at a time. When removed from the casing, the garlic will sit happily in the fridge for a couple of days and make a fantastic base for many other Italian recipes.

3. When your garlic is nearly roasted, boil the kettle and cook the pasta in plenty of salted water until al dente.

Quick tip: when cooking the Pasta Natura gluten-free pasta, the water becomes almost a dish in itself, retaining lots of flavour and nutritional value. Only lightly season the cooking water and, instead of draining it away, store it in the fridge to use as a base for another recipe.

4. Once the garlic is ready, remove it from the oven and leave to cool. Once cool enough to handle, squeeze the soft garlic out of the shells and place to one side. If the garlic isn’t soft enough to slide out of the casing easily, return it to the oven for another 5-10 minutes to soften and sweeten a bit more.

5. Heat the olive oil in a heavy-based frying pan over a low heat. Add the roast garlic and fry for 1 minute, stirring it around to spread the flavour through the oil. Add 2 tbsp of the cooking pasta water to the pan followed by the chilli and herbs (if using any additional vegetables, add them to the pan now).

Quick tip: if you’re sensitive to heat, reduce the amount of chilli. Then, season with salt and cook for a few minutes, mixing occasionally.

6. When the pasta is ready, drain it quickly to avoid it drying, then add to the sauce. Gently toss the pasta through the sauce, then leave to stand for a minute over a low heat. Serve on hot plates with a garnish of fresh herbs and vegan parmesan cheese or allioli.

Watch the video below to see one of our Real Italiano chefs in action, whipping up this classic Italian gluten-free dish.

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