Recipe

Fusilli con Mole Negro

Savory Pasta Delight with Oaxacan Mole Negro

4.7 out of 5

Indulge in the rich flavors of Oaxacan cuisine with this delightful twist on the classic Italian dish. Fusilli con Mole Negro combines the comforting texture of pasta with the complex and smoky flavors of Oaxacan mole, creating a unique and satisfying culinary experience.

Pasta› Fusilli alla paesana

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine of the Americas› North American cuisine› Mexican cuisine› Oaxacan cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan mole), Gluten-free (if using gluten-free pasta), Dairy-free, Nut-free

Allergens

Wheat (if using regular pasta), Sesame seeds

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

In this adaptation, the traditional Italian pasta dish is transformed into a unique Oaxacan delight by replacing the original sauce with the iconic mole negro. The rich and complex flavors of the mole, with its smoky and slightly sweet notes, elevate the dish to a whole new level. The addition of toasted sesame seeds and fresh cilantro as garnishes adds a touch of Oaxacan flair and enhances the overall taste and presentation. We alse have the original recipe for Fusilli alla paesana, so you can check it out.

350g (12 oz) fusilli pasta 350g (12 oz) fusilli pasta
2 cups (470ml) Oaxacan mole negro 2 cups (470ml) Oaxacan mole negro
1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 tablespoon toasted sesame seeds (for garnish) 1 tablespoon toasted sesame seeds (for garnish)
Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 15g, 2g
Carbohydrates (total, sugars): 70g, 10g
Protein: 10g
Fiber: 8g
Salt: 1g

Preparation

1.
Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
2.
In a large saucepan, heat the vegetable oil over medium heat. Add the Oaxacan mole negro and stir for a few minutes until heated through.
3.
Add the cooked fusilli pasta to the saucepan and toss gently until the pasta is evenly coated with the mole sauce.
4.
Serve the Fusilli con Mole Negro in individual plates or bowls.
5.
Garnish with toasted sesame seeds and fresh cilantro leaves.
6.
Enjoy this delightful fusion of Italian and Oaxacan flavors!

Treat your ingredients with care...

Fusilli pasta — Cook the pasta until al dente to ensure it retains its texture and doesn't become mushy.
Oaxacan mole negro — Use a high-quality mole negro for the best flavor. If you prefer a spicier dish, you can add a pinch of chili powder or a chopped chili pepper while heating the mole sauce.

Tips & Tricks

If you can't find Oaxacan mole negro, you can try making your own using a mole paste or powder and following the instructions on the package.
For a heartier dish, you can add cooked shredded chicken or roasted vegetables to the Fusilli con Mole Negro.
Toasting the sesame seeds before garnishing adds an extra layer of flavor. Simply heat a dry skillet over medium heat, add the sesame seeds, and toast them until golden brown, stirring frequently.

Serving advice

Serve the Fusilli con Mole Negro hot, accompanied by warm tortillas or crusty bread to soak up the delicious mole sauce. A side of fresh avocado slices or a simple green salad with lime vinaigrette would also complement the dish well.

Presentation advice

To enhance the presentation, sprinkle some additional toasted sesame seeds and finely chopped cilantro over the plated dish. The vibrant colors of the mole sauce and the fresh green cilantro will make the dish visually appealing.