Pasta with Mole Negro
“A unique pasta dish tossed with rich mole negro sauce and topped with cheese.”
Mole Negro
Olive Oil
Garlic
PastaWhere it comes from
Pasta with mole negro is a culinary fusion that merges Italian traditions with the rich heritage of Mexican cuisine. Mole negro, a complex sauce made from a blend of dried chiles, chocolate, and spices, represents the heart of Mexican gastronomy. This unique pairing not only tantalizes the palate but also reflects the cultural exchange that has shaped modern cuisine.
On the Palate
How it's made
5 steps · Show ↓25 min active
How it's made
5 steps · Show ↓- 110 min
Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until al dente, stirring occasionally to prevent sticking. The pasta should be firm to the bite.
Watch outDon't overcook the pasta; it should have a slight bite when you taste it.
- 22 min
In a separate pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant and golden, about 2 minutes.
- 35 min
Pour the mole negro into the pan with the garlic, stirring to combine. The sauce should be smooth and aromatic, with a rich, deep color.
- 43 min
Drain the pasta and add it directly to the pan with the mole sauce. Toss everything together until the pasta is well coated and the sauce clings to each strand.
- 55 min
Serve immediately, ensuring each plate has a generous coating of the mole negro. The dish should be warm and inviting, with the sauce enveloping the pasta.
