This is one of the most popular ways to eat pasta in Mexico: spaghetti with a simple tomato-based sauce and garnished with little cheese, perhaps some cream on top too! It's loved by adults as well as kids alike.
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Dinner
Cuisine: Mexican, Spanish
Keyword: Mexican Spaghetti
Servings: 4
Calories: 288kcal
Ingredients
8ouncesSpaghetti Noodles
1Bay leaf
Olive oil
2Roma tomatoes
1/2White Onion
1Garlic clove
1Chicken or Tomato bouillon powder
1/4tspCumin
4tbspButter
4ouncesCream cheese
1cupWater
1tbspCotija cheese(for serving)
Instructions
Start by cooking the noodles
To cook the spaghetti, boil water in a pot with salt, the bay leaf, and a little olive oil. The olive oil helps ensure that the spaghetti noodles do not stick together. Cook your pasta according to the package instructions but leave it al dente. Then set aside.
Create the Mexican Spaghetti Sauce
While your spaghetti is cooking, boil your onion, garlic, and tomatoes for about 10 minutes.
When your onion, garlic, and tomatoes are tender, add to blender and blend until smooth.
Add cream cheese cumin, 1 cup water, and bouillon to blender and blend until fully incorporated.
Once noodles are done cooking, combine the noodles and the sauce
In a large sauté pan on medium heat, melt the butter, being careful that it doesn't burn.
Once the butter is melted, add the pasta and then the tomato sauce slowly, adding as much as you want. I like saucy pasta, but not everyone does.