- 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)
- 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.