I've been making this pasta for a couple of years now and it's fantastic. I make the Mojo de Ajo for the pasta and then keep the extra to add in things like salads, soups and to saute eggs in. Delicious! The directions are pretty clear but if I could impart one thing is to not have the heat up too high. About medium-low to medium is good and the garlic gets mellow and is similar to roasted garlic.
Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
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- 2 (9-oz.) packages refrigerated angel hair pasta
- 3/4 cup Mojo de Ajo
- Toppings: freshly grated Parmesan cheese, sliced fresh chives
- 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.
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