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Mule driver spaghetti recipe in the pasta category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    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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