![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2024\/09\/Screen-Shot-2024-09-05-at-10.35.57.png\")
<\/p>\n<\/p>\n
8 oz spaghetti<\/span><\/p>\n 1 lb ripe tomatoes<\/span><\/p>\n \u00bd small onion<\/span><\/p>\n 1 clove garlic<\/span><\/p>\n \u00bd cup Mexican crema (read notes)<\/span><\/p>\n 4 oz cream cheese (half package)<\/span><\/p>\n 1 Tbsp olive oil<\/span><\/p>\n 2 Tbsp butter<\/span><\/p>\n 2 teaspoons oregano<\/span><\/p>\n pepper<\/span><\/p>\n salt<\/span><\/p>\n <\/p>\n Place tomatoes on a pot and cover with water, bring to a boil and cook until tomatoes are soft and the skin is falling off (about 10 minutes).<\/span><\/p>\n Remove from the hot water and allow them to slightly cool down. Remove the skin, cut them in half, and remove the seeds too.<\/span><\/p>\n Place tomatoes on a blender and add onion, garlic, oregano, and 1 cup of the cooking water. Blend until smooth.<\/span><\/p>\n In a large pan heat the oil over medium-low heat. Add butter and allow to melt, then pour in the tomato sauce.<\/span><\/p>\n Season with salt and pepper and cook for 5 minutes or until the sauce thickens to the point it coats the back of a spoon.<\/span><\/p>\n Add cream cheese and Mexican crema (read notes). Stir until everything is nicely combined.<\/span><\/p>\n Adjust salt and pepper, and let it simmer for 3 more minutes or until the sauce thickens a little bit. Set aside.<\/span><\/p>\n Cook your spaghetti al dente as instructed in the package.<\/span><\/p>\n Return the pan with the creamy tomato sauce to the stove and place it over medium-high heat.<\/span><\/p>\n Strain your spaghetti and add it to the pan.<\/span><\/p>\n Stir for 1 minute to coat nicely the spaghetti and finish the cooking.<\/span><\/p>\n Serve with queso fresco on top.<\/span><\/p>\n Removing the seeds on tomatoes is optional, if those don\u2019t bother you just leave them and blend as instructed. Or just strain the sauce.<\/span><\/p>\n You can blend one or two chipotle chilies with the tomatoes, or a few chile de \u00e1rbol to add a spicy touch to this spaghetti recipe.<\/span><\/p>\n If you want to speed up the preparation, cook the pasta while you\u2019re cooking also the sauce.<\/span><\/p>\n Cream cheese is optional, it surely adds a nice flavor but in Mexico this recipe is made also without it.<\/span><\/p>\n Besides queso fresco, you can use any type of cheese you prefer over your pasta. Cotija, parmigiano, or other types are also good options.<\/span><\/p>\n If you can\u2019t find Mexican crema where you live, try finding sour cream instead. But if neither of those is available, just use any regular whole cream you can find locally.<\/span><\/p>\n You can replace the tomatoes with a can of tomato sauce.<\/span><\/p>\n \n","protected":false},"excerpt":{"rendered":" Ingredients: 8 oz spaghetti 1 lb ripe tomatoes \u00bd small onion 1 clove garlic \u00bd cup Mexican crema (read notes) 4 oz cream cheese (half package) 1 Tbsp olive oil 2 Tbsp butter 2 teaspoons oregano pepper salt TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections :<\/h2>\n
Notes :<\/strong><\/h3>\n