Mule Driver’s Spaghetti Recipe

Mule Driver’s Spaghetti Recipe

1 lb. spaghetti
1/2 cup of chopped sun-dried tomatoes
3 tbsps. of olive oil
6 minced cloves of garlic
4 seeded & minced serrano chiles
1/2 tsp. of Mexican oregano, dried
2 tbsps. of butter
1/2 tsp. of ground black pepper
2 tbsps. minced fresh cilantro
2 tbsps. of minced parsley
1/2 tsp. of thyme
1/2 cup of grated Parmesan
1 seeded & minced ancho chile
1/2 cup of grated asadero cheese
1/4 tsp. of salt
1/2 cup of grated panela cheese
2 scallions, white & green portions chopped and separated

On a medium-sized saucepan on low flame, add in butter and olive oil then saute the white portion of scallions, serrano chiles and garlic just until garlic becomes tender but not brown.

Take out pan away from heat then add in sun-dried tomatoes, pepper, salt, thyme, oregano & ancho chile. Allow sauce to rest for 30 mins.

Spaghetti should be cooked in boiling salty water until noodles are cooked through but still firm. Drain off water but leave a small amount inside the pot with the cooked spaghetti.

Microwave the sauce and when it has already heated sufficiently, pour on the cooked spaghetti.

Finish by adding in parsley, green portion of scallions, cilantro & the grated cheeses then be sure to mix them all together well. Serve the pasta with some salad greens.