Ingredients
1 pound spaghetti
1 medium onions chopped
2 teaspoons olive oil
1 clove garlic minced
1 cup tomatoes, canned herbed
2 cups tomatoes, canned crushed
1 x salt and black pepper to taste
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
Volcanic basalt mortar — coarse, traditional Mexican salsas
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Cook the spaghetti in a large pot of boiling salted water for about 10 minutes, or until tender, but not soft. Meanwhile, cook the onion in the olive il in a skillet until softened, about 2 minutes. Add the garlic and cook 30 seconds. Add the reserved chipolte- tomatoes, the canned tomatoes, salt and pepper. Bring to a simmer and cook 8 to 10 minutes. Finely dice the avocado. Drain the spaghetti in a colander or large strainer. Ladle a bit of sauce into a large bowl. Add half the pasta and toss to coat. Add the remaining pasta and top with the remaining sauce. Toss to combine. Scatter the avocado over top. Serve with green salad and flour tortillas and butter.