Spanish Garlic Spaghetti | Seriously GOOD 20 Minute Pasta Recipe
This Spanish Garlic Spaghetti, known as Espaguetis al Ajillo, is what the Spanish humble kitchen is all about. Simple ingredients, seriously easy to make and done in just 20 minutes. Serve this pasta as a light main course or even as a side dish next to some grilled fish.
To make this dish I used an entire head of garlic. Yes…..an entire head of garlic! This gives the dish a beautiful depth of garlic goodness. However, if that´s too much garlic for you, just use about 3 to 4 cloves of garlic.
For the garlic sauce I used white wine. If alcohol is not your thing, you can substitute for any broth of your choice with a squeeze of fresh lemon juice. For the pasta I used spaghetti, but any type of pasta will work for this recipe.
TIPS & TRICKS to Make this Recipe: I topped off the spaghetti with some grated Manchego cheese. If you can´t find Manchego in your area, you can use any cheese you like. With the best substitutes being: Pecorino Romano, Mozzarella Cheese or Asiago Cheese.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Spanish Garlic Spaghetti
Spanish Garlic Spaghetti
- 8 oz spaghetti 225 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 head garlic
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme .5 grams
- 1/2 cup white wine 120 ml
- handful fresh parsley
- 1/4 cup grated Manchego cheese 30 grams
- pinch sea salt
- dash black pepper
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
In the meantime, thinly slice the cloves of garlic and finely chop the fresh parsley
Once the water comes to a boil add in the spaghetti, mix it around so it´s all coated in the water, then mix every 2 to 3 minutes so it all evenly cooks and doesn´t stick together
While the spaghetti is cooking, heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the sliced garlic, mix every 30 seconds so it all evenly sautees, after 3 to 4 minutes and the garlic is lightly browned, add in the dried thyme and hot smoked paprika, give it a quick mix, then add in the white wine and season with sea salt & black pepper, mix together and then simmer without mixing, after 3 minutes and the wine has reduced in half turn off the heat
Once the spaghetti is cooked al dente, transfer it directly from the stock pot into the pan with the garlic sauce, it´s ok if a little of the starchy water gets into the sauce, then add in the chopped parsley, about 1/4 cup (15 grams) and give it one final mix until well mixed together
Transfer into serving dishes and top off with grated Manchego cheese, serve at once, enjoy!
Get the Hot Smoked Spanish Paprika I used to make this Recipe (25% OFF Your Order When you Purchase Through this Link)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.