Guajillo and garlic pasta from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • thyme
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute vermicelli pasta for spaghetti pasta; dried rosemary for rosemary; oregano for fresh oregano; dried thyme for thyme; dried marjoram for marjoram; and Parmigiano Reggiano cheese, pecorino Romano cheese, or ricotta salata cheese for cotija cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vermicelli pasta for spaghetti pasta; dried rosemary for rosemary; oregano for fresh oregano; dried thyme for thyme; dried marjoram for marjoram; and Parmigiano Reggiano cheese, pecorino Romano cheese, or ricotta salata cheese for cotija cheese.

  • TrishaCP on September 14, 2017

    Pati describes this as a Mexican twist on aglio e olio and I would concur. The fruitiness of the guajillo played nicely with the garlic and the fresh herbs she uses (marjoram, oregano, rosemary, and thyme), but don't get me wrong, the garlic is unmissable (and at vampire killing levels) in this dish. The hardest part of this recipe was figuring out how to get the guajillo chopped finely enough. I wasn't having luck with my knife, so threw it in the food processor with the garlic, and just cooked them together.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.