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Pati's Mexican Table : TV Recipes

Pati Jinich Guajillo and Garlic Pasta

Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo

Serves: 6

Pasta con Guajillo y Ajo" alt="Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo" />


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.




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.

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.

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

Mucho Gusto, Pati!!

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!

That sounds like a great mix, Sunnie!

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

Hope you liked it, Alora!

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!

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

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

So glad it worked for you guys!

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 :)

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

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

Thank you Pati and I LOVE your recipes!!!

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


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


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.

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