Directions:
- Boil spaghetti has directed with 3 cloves of garlic whole, salt, and oil. Pour just a little bit of oil; drain.
- Use same pot and heat 1/4 cup of oil.
- Add minced garlic-mix until you smell garlic 10 seconds or so.
- Add cans of El Pato' tomato sauce (I use yellow can), serrano chiles, diced tomato, red crushed pepper; mix together and bring to a boil and lower it to low medium until it's very hot.
- Pour spaghetti into sauce and mixed well-mix half of the cheese and the other half on top when your done mixing.
- Do not use mozzarella, cheddar or parmesan-you're better off eating it with no cheese. It's fantastic without cheese.
- Make sure you do not over do it with the cheese. It should have enough cheese that your hoping to find a piece of cheese when you're eating.
- Do not over do it on the cheese - it's fantastic without cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.44 Kcal (2020 kJ) | ||
| Calories from fat | 39.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 6.23mg | 2% | |
| Sodium | 512.66mg | 21% | |
| Potassium | 390.67mg | 8% | |
| Total Carbs | 93.3g | 31% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 17.09g | 34% | |
| Vitamin C | 16.5mg | 28% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 89.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 298.77 Kcal (1251 kJ) | ||
| Calories from fat | 24.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 7% | |
|---|---|---|---|
| Cholesterol | 3.86mg | 2% | |
| Sodium | 317.49mg | 21% | |
| Potassium | 241.94mg | 8% | |
| Total Carbs | 57.78g | 31% | |
| Sugars | 4.22g | 27% | |
| Dietary Fiber | 2.62g | 17% | |
| Protein | 10.59g | 34% | |
| Vitamin C | 10.2mg | 28% | |
| Iron | 2.4mg | 21% | |
| Calcium | 55.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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