Mule Driver's Spaghetti

Posted by Linda Roth


3 T. olive oil
2 T. 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 tsp. dried Mexican oregano
1/2 tsp. thyme
1/4 tsp. salt, or to taste
1/2 tsp. ground black pepper
1/2 C. sun-dried tomatoes, chopped
1 lb. spaghetti
2 T. fresh cilantro, minced
2 T. parsley, minced
1/2 C. Parmesan cheese, grated
1/2 C. asadero cheese, grated
1/2 C. panela cheese, grated

In a saucepan over low heat, add olive oil and butter, then sauté garlic, white art 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.