Pasta With Mexican Dried Arbol, Guajillo and Oregano
Don’t know what to make for dinner? We’ve got you covered. You can never go wrong with this quick and easy meatless Spaghetti topped with your favorite Mexican dried chili peppers and oregano. Optionally served as lunch or dinner, this spaghetti pasta fits with a side of seasoned grilled chicken or a juicy steak. It’s easy to prepare, comforting carbs, savory, delicious and gives a little spice to your day!
Spaghetti with Mexican dried peppers and Oregano Recipe
⅔ cup of olive oil
5 garlic cloves (can use garlic powder)
2-3 Chile de Arbol
1 Guajillo Chile
½ a teaspoon of dried Oregano
¾ - 1 cup of Parmesan cheese
Cook the pasta in salted boiling water for about 10 minutes.
Meanwhile, remove the seeds from the chiles and cut them in slices.
In a large pan over low heat, fry the garlic cloves and chiles in the oil.
NOTE: Remove the pan from the heat as soon as the garlic begins to turn golden.
Drain the pasta and transfer to the frying pan with the rest of the ingredients.
Carefully stir the spaghetti, oregano and ¾ cup of Parmesan cheese until covered completely.
NOTE: Top with more cheese and red peppers!
OPTIONAL: You can add chicken or any protein of your choice!
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