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Mule Driver's Spaghetti




Source of Recipe


Hel
Mule Driver's Spaghetti

3 tablespoons olive oil

2 tablespoons butter

6 cloves garlic, minced

2 scallions, white and green parts minced separately

4 serrano chiles, seeded and minced

1 ancho chile, seeded and minced

1/2 teaspoon dried Mexican oregano

1/2 teaspoon thyme

1/4 teaspoon salt, or to taste

1/2 teaspoon ground black pepper

1/2 cup sun-dried tomatoes, chopped

1 pound spaghetti

2 tablespoons fresh cilantro, minced

2 tablespoons parsley, minced

1/2 cup Parmesan cheese, grated

1/2 cup asadero cheese, grated

1/2 cup panela cheese, grated

In a saucepan over low heat, add olive oil and butter, then sauté
garlic, white part of the scallions and the serrano chiles until the
garlic is soft but

not browned. Remove the pan from the heat and add the ancho chile
oregano, thyme, salt, pepper and sun-dried tomatoes. Let the contents
of the pan sit

for about 30 minutes.

Bring a stockpot of water to a boil, add the spaghetti, and simmer
until it is al dente. Drain the water from the spaghetti, leaving just
a little moisture.

Return it to the still hot stockpot in which it was cooked.

Quickly heat the reserved sauce in the microwave, then pour it over
the spaghetti. Add the cilantro, green part of the scallions, parsley
and cheeses;

toss, then serve with a green salad. Enjoy.