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.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA

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Watch the Video Below on How to Make this Spanish Garlic Spaghetti

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Spanish Garlic Spaghetti

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Calories 362 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 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

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. In the meantime, thinly slice the cloves of garlic and finely chop the fresh parsley

3. 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

4. While the spaghetti is cooking, heat a large fry pan with a medium heat and add in the olive oil

5. 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

6. 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

7. Transfer into serving dishes and top off with grated Manchego cheese, serve at once, enjoy!

Recipe Notes

Get the Hot Smoked Spanish Paprika I used to make this Recipe (25% OFF Your Order When you Purchase Through this Link)

Nutrition Facts

Spanish Garlic Spaghetti

Amount Per Serving

Calories 362 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 6mg2%

Sodium 343mg15%

Potassium 209mg6%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 492IU10%

Vitamin C 7mg8%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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