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Linguine with cilantro: Linguine con cilantro by Karen Hursh Graber © 2006

If you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh cilantro is the perfect foil for the guajillo chiles in olive oil and garlic. If you can't find guajillos, dried red California chiles are a good substitute. In the restaurant where I first tried this, it was adorned with thin rings of chiles and a sprinkling of grated cheese.


  • 8 ounces dried linguine
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large cloves garlic, finely chopped
  • 2 guajillo chiles, washed and seeded, cut into thin rings or strips
  • 1 cup finely chopped cilantro
  • salt and pepper to taste

Begin bringing the water for the pasta to a boil, and while the pasta is cooking, heat the olive oil and butter over a medium flame, add the garlic and chile, and sauté lightly.
Remove from heat, and let the garlic and chile sit and soften while the pasta finishes cooking.
Just before serving, return the pan with the garlic and chiles to the heat, add the cilanto, salt and pepper to taste, and continue cooking for another minute.
Toss the sauce with the linguine and serve immediately.
Pass the grated cheese.

Serves 4 as a main dish, six as a side dish.

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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