Garlic Chili Gluten-Free Linguine with Fried Eggs and Spinach

This garlic chili gluten-free linguine is the perfect weeknight comfort food. Silky pasta is tossed in a glossy, garlicky sauce with a gentle heat from chili flakes, then topped with a perfectly fried egg and wilted spinach. The secret to that luscious sauce that clings to every strand? A splash of starchy pasta cooking water!

Ready in just 25 minutes, this dish proves that simple ingredients can deliver big flavor. The combination of runny yolk, spicy garlic sauce and tender spinach is pure magic. Whether you’re gluten-free or just looking for a new pasta favorite, this recipe is sure to become a staple.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
3. While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Crack eggs into pan; fry to preference, gently basting with hot oil as eggs cook. Season with salt and pepper. (For 4 servings, you may want to cook eggs in batches.) Turn off heat; transfer eggs to a plate. Cover with foil to keep warm. Reserve pan.
4. Heat a large drizzle of olive oil in pan used for eggs over medium heat. Add sliced garlic and scallion whites; cook, stirring constantly, until lightly browned, 2-3 minutes. Turn off heat; whisk in stock concentrates, garlic powder, half the paprika, half the vinegar, ½ cup reserved pasta cooking water and as many chili flakes as you like (all the paprika, all the vinegar and ¾ cup reserved pasta cooking water for 4 servings). Whisk until well combined and slightly thickened, 1-2 minutes.
5. Add drained spaghetti to pan with sauce and return to medium-low heat. Add spinach; stir until pasta is coated and spinach has wilted, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Turn off heat; stir in 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper.
6. Divide pasta between shallow bowls. Top with fried eggs, scallion greens and as many remaining chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular linguine or spaghetti. Just adjust the cooking time according to the package directions.

How do I make the sauce less spicy?

Reduce the amount of chili flakes or omit them entirely. You can also add a pinch of sugar to balance the heat.

Can I add protein like chicken or shrimp?

Absolutely! Cook your protein of choice before frying the eggs and set aside, then add it back when tossing the pasta with the sauce.