Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
Prep Time
10 Mins
Cook Time
10 Mins
Yield
Makes 8 servings

Use refrigerated pasta, not dried. We tried both kinds in this recipe and discovered a big difference in taste.

How to Make It

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.

Lanny's Alta Cocina Mexicana, Fort Worth, Texas

You May Like

Ratings & Reviews

JamesH's Review

SillyCow
September 20, 2013
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.

SillyCow's Review

JamesH
September 12, 2009
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).