Guajillo and Garlic Pasta

Guajillo and Garlic Pasta
Print Recipe
6 servings Pasta con Guajillo y Ajo
Ingredients
  • 1 pound thin spaghetti or vermicelli
  • 1/2 cup olive oil
  • 5 garlic cloves finely chopped
  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried and crumbled
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried and crumbled
  • 1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried
  • 1 1/2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried
  • 5 guajillo chiles stemmed, seeded and finely chopped
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 1/2 cup freshly grated queso Cotija Parmigiano-Reggiano, Romano, ricotta salata, or Pecorino Romano
  • 2 tablespoons coarsely chopped fresh parsley (optional for garnish)
To Prepare
  • Bring salted water to a rolling boil. Add the pasta and let it come to a boil again. Boil, uncovered, until pasta is al dente, about 7 to 8 minutes. Scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.
  • In a large skillet or casserole, heat the olive oil over medium heat. Once it is hot, but not smoking, add the garlic and cook just until fragrant, 20 to 30 seconds, stirring continuously. Stir in the rosemary, oregano, thyme and marjoram, and cook for 30 to 40 seconds. Add the guajillo chiles and cook, continuing to stir, for another 20 to 30 seconds. You want them to gently brown, but not burn.
  • Add the pasta to the skillet and toss well. Pour in the reserved pasta water, toss and cook for another couple minutes. Remove from the heat. Taste and season with salt and pepper as needed. Serve garnished with freshly grated cheese and chopped parsley.
Ingredients
  • 1 pound thin spaghetti or vermicelli
  • 1/2 cup olive oil
  • 5 garlic cloves finely chopped
  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried and crumbled
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried and crumbled
  • 1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried
  • 1 1/2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried
  • 5 guajillo chiles stemmed, seeded and finely chopped
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 1/2 cup freshly grated queso Cotija Parmigiano-Reggiano, Romano, ricotta salata, or Pecorino Romano
  • 2 tablespoons coarsely chopped fresh parsley (optional for garnish)
To Prepare
  • Bring salted water to a rolling boil. Add the pasta and let it come to a boil again. Boil, uncovered, until pasta is al dente, about 7 to 8 minutes. Scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.
  • In a large skillet or casserole, heat the olive oil over medium heat. Once it is hot, but not smoking, add the garlic and cook just until fragrant, 20 to 30 seconds, stirring continuously. Stir in the rosemary, oregano, thyme and marjoram, and cook for 30 to 40 seconds. Add the guajillo chiles and cook, continuing to stir, for another 20 to 30 seconds. You want them to gently brown, but not burn.
  • Add the pasta to the skillet and toss well. Pour in the reserved pasta water, toss and cook for another couple minutes. Remove from the heat. Taste and season with salt and pepper as needed. Serve garnished with freshly grated cheese and chopped parsley.

  • Imelda

    Pati,

    We saw this episode last night and today my husband made this dish, it was awesome, thank you so much for your show, I cant wait to share this recipe with my mother in Mexico.

    • Pati

      So glad to hear, Imelda!

  • I saw this episode this morning (26 march 2014) And decided to make the pasta.

    The meal is tasty but I had to used dried chilies as no fresh were to be found. The meal tasted as if it was missing the full range of flavor and I suspect it is due to the dried chilies.

    • Pati

      Hola Gary, Thank you so much for trying it! The guajillo is a dried chile so sounds like you had the right one.

  • Lisa C.

    Mucho Gusto, Pati!!

  • Sunnie

    We aren’t big pasta eaters as a meal here however I love trying all your recipes. This is yummy, I had left over Kofta (hamberger) & I mixed it altogether & of course it was a hit!

    • Pati

      That sounds like a great mix, Sunnie!

  • Alora

    I love your show! I’m a Spanish teacher and I love to cook Mexican food. Can’t wait to try this pasta tonight!

    • Pati

      Hope you liked it, Alora!

  • Joanne

    Delicious! It reminds me of a dish my Italian mother used to make, Chicken E Olio. Very similiar, but without the chilies. Looking forward to another season of your shows!

    • Pati

      Thank you, Joanne! I bet your mother’s Italian version is out of this world.

  • Leslie

    My husband doesn’t like Spaghetti and we were camping and saw your shows
    We love this dish. It brings the mexican taste which my family loves. Thank you Patti

    • Pati

      So glad it worked for you guys!

  • Nancy

    Hello! Te descubrí hace solo unos meses, Pero mañana mismo empiezo por hacer la pasta! Vi el programa esta mañana, y creo que ya soy un fan!

    Saludos, desde Ohio!

    NG 🙂

    • Pati

      Gracias!

  • Debra Stoykovich

    Hi Pati…do I need to rehydrate the dried guajillo chilies before I use them in the pasta? THANK YOU!!!

    • Pati

      No, you don’t! They soften in the oil.

      • Debra Stoykovich

        Thank you Pati and I LOVE your recipes!!!

  • Debra Stoykovich

    We LOVE your Rodrigo Fish recipe from your cookbook…..it’s ABSOLUTELY OUTSTANDING!!!

    • Pati

      Thanks!

  • Will Palmer

    We love your show and this one perk our curiosity
    we did the pasta tonight but I did not remember
    if in your show you hydrated the guajillos or not can you please let me know if I have to hydrate or not please

    thanks
    Will

    • Pati

      Hi Will, No need to rehydrate the guajillos. Just stem, seed & finely chop. Thank you for watching! I hope you try the pasta!!

  • I enjoy your program so much.It’s so easy to follow and delicious!! Thank you Patti.