Pairs well with Red Spaghetti (Espagueti Rojo)
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Red Spaghetti (Espagueti Rojo)
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A simple and flavorful Mexican red spaghetti made with few ingredients including canned tomato puree, onion, garlic, oregano, and black pepper. Perfect for quick meals using pantry staples.
00:20:00 total
Serves 2
easy
Main Various
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🍋
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🌶️
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👅
Ingredients
- spaghetti - 200 g (package)
- onion - 1 medium (chopped)
- garlic cloves - 2 small or 1 large (chopped)
- dried oregano - watch the video to see (to taste)
- ground black pepper - watch the video to see (to taste)
- canned tomato puree - watch the video to see (with salt included)
- salt - 2 teaspoons (for boiling pasta water)
- cooking oil - watch the video to see (enough for frying onion)
Instructions
- Prepare the sauce base: Heat enough oil in a pan over medium heat. Add chopped onion and fry, stirring constantly, until evenly browned, about 7 to 8 minutes.
- Add garlic and spices: Add chopped garlic, dried oregano, and ground black pepper to the browned onion. Stir and cook for about 1 minute to avoid burning the garlic.
- Add tomato puree: Add the canned tomato puree (which contains salt) to the pan. Lower heat to medium to medium-low and sauté the sauce.
- Cook the spaghetti: In a separate pot, boil water with 2 teaspoons of salt. Add the 200g spaghetti and cook for about 10 minutes until al dente. Drain and shake off excess water.
- Combine spaghetti and sauce: Add a little of the spaghetti cooking water to the tomato sauce and stir. Cook for 1 more minute to ensure garlic is well cooked.
- Finish cooking: Add the drained spaghetti to the sauce. Cook over medium heat for 7 to 8 minutes, allowing the spaghetti to absorb the sauce flavor and brown slightly.
- Serve: Once the spaghetti looks slightly golden, it is ready to serve. Adjust seasoning if needed.
