Two stars means "has potential", which is very accurate in this case. This dish has such an interesting flavor... it's a shame that it was so overpowered by the strength of the garlic. I wanted to eat it, but was afraid no one would come near me for days if I did! So, I think I would like to make it again, but with a LOT less garlic (or perhaps if it were whole garlic cloves, roasted until soft and mellow that would work).
Pasta Mexicana
Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
Use refrigerated pasta, not dried. We tried both kinds in this recipe and discovered a big difference in taste.
Yield: Makes 8 servings
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Ingredients
- 2 (9-oz.) packages refrigerated angel hair pasta
- 3/4 cup Mojo de Ajo
- Toppings: freshly grated Parmesan cheese, sliced fresh chives
Preparation
- 1. Cook angel hair pasta according to package directions in a Dutch oven; drain. Return pasta to Dutch oven, and toss with 3/4 cup Mojo de Ajo. Serve pasta immediately with desired toppings.
Pasta Mexicana Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: Mexican
- MAIN INGREDIENT: Pasta
- OCCASION: Spring, Summer, Cinco de Mayo
- PUBLICATION: Southern Living
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