One of the more famous chile is the Mexican ancho chile with is mild and has a bittersweet flavor. Using Italian
influence, you can combine the chile with basil to make this a hearty recipe for all the family.
Spagethetti with Ancho Chile and Basil (Spaghetti al Chile Ancho) - Easy Mexican Recipe For Mexican Food
- 2 dry Ancho Chiles (stemmed)
- 1/2 cup wine vinegar
- 250g spaghetti
- 4 to 6 tbsp extra-virgin olive oil
- 3 cloves garlic (chopped)
- 2 tbsp fresh basil (chopped) or 1 tsp dry basil
- salt
- pepper
- 1/2 cup Queso Fresco or Feta Cheese (crumbled)
How to Spagethetti with Ancho Chile and Basil (Spaghetti al Chile Ancho):
- Break the stemmed chiles in 1/2 then discard the seeds
- Wash chiles under water then pat dry with paper towel
- Soak the chiles in vinegar till soft (10 mins)
- Drain, discard vinegar then slice chiles into thin strips
- Cook the spaghetti till al dente or according to package direction
- Drain then set aside
- Heat olive oil in pan and saute the garlic and chile strips for a few mins
- Careful not to burn the garlic
- Toss in warm spaghetti into olive oil mixture
- Add in the basil and season with salt and pepper
- Serve pasta at once, topped with cheese
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