Mexican Spaghetti

Ingredients

Pasta

  • 2 liters water
  • 1 bag spaghetti (16 oz)
  • 3 tablespoons oil
  • 1 tablespoon salt
  • 1/4 onion
  • 2 garlic cloves
  • 2 bay leaves

Sauce

  • 2 pounds red tomatoes
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 cup crema
  • Part skim milk cheese (or queso fresco or queso ranchera. Optional for topping)
  • 2 garlic cloves
  • 1/4 onion
  • 4 tablespoon butter

Steps

  1. In a large add 3 liters of water and add 1/4 onion, 2 garlic cloves, 2 bay leaves and 1 tablespoon salt, 3 tablespoons oil and bring to a boil
  2. Cut the tomatoes and 1/4 onion into quarters.
  3. Add the onions, 1 teaspoon of salt and 1/4 cup of water to the blender. Blend.
  4. Next add the tomatoes and 1/4 cups of water and blend until a smooth sauce.
  5. Once your pot is boiling add the spaghetti and cook based on your pasta box/bags instructions (mine recommended 15 minutes). Drain and set aside
  6. In shallow pot on medium heat add 1 tablespoon of butter. Stir until melted
  7. Add the blended sauce into the pot and cook for approximately 15 minutes. Turn off the heat
  8. Add the past into the sauce and enjoy!