Ingredients Jump to Instructions ↓

  1. :

  2. 3 tablespoons olive oil

  3. 2 tablespoons butter

  4. 6 cloves garlic, minced

  5. 2 scallions, white and green parts minced separately

  6. 4 serrano chiles, seeded and minced

  7. 1 ancho chile, seeded and minced

  8. 1/2 teaspoon dried Mexican oregano

  9. 1/2 teaspoon thyme

  10. 1/4 teaspoon salt, or to taste

  11. 1/2 teaspoon ground black pepper

  12. 1/2 cup sun-dried tomatoes, chopped

  13. 1 pound spaghetti

  14. 2 tablespoons fresh cilantro, minced

  15. 2 tablespoons parsley, minced

  16. 1/2 cup Parmesan cheese, grated

  17. 1/2 cup asadero cheese, grated

  18. 1/2 cup panela cheese, grated

Instructions Jump to Ingredients ↑

  1. In a saucepan over low heat, add olive oil and butter, then saute garlic, white part of the scallions and the serrano chiles until the garlic is soft but not browned.

  2. 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.

  3. Bring a stockpot of water to a boil, add the spaghetti and simmer until it is al dente.

  4. Drain the water from the spaghetti, leaving just a little moisture.

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

  6. Quickly heat the reserved sauce in the microwave, then pour it over the spaghetti.

  7. Add the cilantro, green part of the scallions, parsley and cheeses.

  8. Toss and serve with a green salad.


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