Espagueti Rojo

Ingredients

• ½ white onion, diced

• 1 garlic clove

• ½ teaspoon kosher salt

• Olive oil

• 7 ounces espagueti

• 1 cup Mexican crema

• 1 large can of tomatoes, peeled

• La Morenita Queso Fresco

• 1 teaspoon oregano

• ¼ teaspoon dried thyme

• Salt and pepper, to taste

Directions

1. Add the tomatoes to a blender with 1 cup water, garlic, white onion, oregano, thyme, and salt/pepper. Blend until smooth and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the blended tomato mixture and cook for 10-15 minutes until the sauce has thickened and coats the back of a spoon.

3. Add the crema and whisk until fully incorporated.

4. Cook the pasta. Strain and add it back into the pot. Pour the reserved creamy tomato sauce and toss together until the pasta is evenly coated.

5. Garnish with crumbled Queso Fresco and enjoy!