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Mule Driver’s Spaghetti
3 tablespoons olive oil
2 tablespoons 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 teaspoon dried Mexican oregano
1/2 teaspoon thyme
1/4 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1/2 cup sun-dried tomatoes, chopped
1 pound spaghetti
2 tablespoons fresh cilantro, minced
2 tablespoons parsley, minced
1/2 cup Parmesan cheese, grated
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 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.