Salt your water generously. Fill a large pot with water and add a big pinch of salt (it should taste like the sea). This is your first chance to season the pasta from the inside out.

Boil the pasta. Cook the gluten-free pasta according to package directions, but check it 1–2 minutes early. You want it just shy of al dente. Reserve at least 1/2 cup of the starchy cooking water before draining.

Heat the olive oil. While the pasta cooks, warm the olive oil in a large skillet over medium heat. You want it hot but not smoking. This helps the garlic bloom without burning.

Sauté the garlic and chili flakes. Add the sliced garlic and red pepper flakes to the oil. Cook gently, stirring, for 60–90 seconds until the garlic is fragrant and lightly golden at the edges. Do not let it brown deeply or it will taste bitter.

Add lemon zest. Stir in the lemon zest for a burst of citrus aroma. This lifts the dish and balances the richness of the oil.

Combine pasta and sauce. Add the drained pasta directly to the skillet. Toss to coat the strands in the garlicky oil.

Create the silky sauce. Pour in a splash of the reserved pasta water and toss vigorously. The starches emulsify with the oil to form a glossy sauce. Add more water a little at a time until it clings to the pasta without pooling.

Season to taste. Add salt, black pepper, and a squeeze of lemon juice. Toss again and taste. Adjust heat with more chili flakes and brightness with more lemon if needed.

Finish with herbs and cheese (optional). Off the heat, fold in chopped parsley. If using, sprinkle with Parmesan or Pecorino for savory depth.

Serve immediately. Gluten-free pasta is best hot and fresh when the texture is at its peak.