Kinda like mexican spaghetti, this dish is a special treat.
Blend tomatoes, chipotle chile, sauce, and water until smooth.
Heat oil in a cast iron pan over medium and toast the thin spaghetti until golden brown, then set aside.
Saute onion and garlic, then add the puree, salt, pepper, and oregano. Let the mixture come to a boil and then add the spaghetti. Continue to simmer for 15 mins, adding water if it gets too dry.
Shred and crumble both cheeses on top of the dish and broil until the cheese becomes bubbly.
Top with chopped cilantro and serve
This tastes good with a can of chickpeas added. And sliced avocado on top would probably be good too.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison. This recipe uses a tomato and chile puree to speed things up.