2 scallions, white and green parts minced separately
4 serrano chiles, seeded
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
1/2 cup sun-dried tomatoes, chopped
1 pound spaghetti
fresh cilantro, minced
2 tablespoons parsley, minced
1/2 cup Parmesan cheese,
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.