Stove Top Macaroni with Tomato Sauce
1/4 Small White Onion
1 Garlic Clove (peeled)
1 Mexican Bay Leaf
Pinch of Mexican Oregano
1 Tbsp Avocado Oil
6 Oz Macaroni
1 Lb. Tomatoes (roughly chopped and unpeeled)
2 Tbsp White Onion (finely chopped)
1 Garlic Clove (peeled and roughly chopped)
2 Tbsp Unsalted Butter
2 Tbsp Fresh Parsley (roughly chopped)
2 Oz Cotija Cheese
1/2 Cup Crème Fraîche
Sea Salt (to taste)
In a large saucepan combine the 2 liters of water, onion, whole garlic, bay leaf, oregano, oil and salt. Bring to a boil, add macaroni and cook until pasta is soft. Strain, remove onion, garlic and bay leaf and reserve 2/3 cup of pasta water.
Add the reserve water, tomatoes, onion and chopped garlic to your blender. Blend to create a puree.
Heat the 2 tablespoons of butter in a large pan over high heat, add tomato puree, cook stirring occasional to prevent the sauce from burning. Cook for about 8 minutes until it has reduced and thicken. Add cooked macaroni and parsley, taste and add salt to taste. Cook over medium heat for about 5 minutes making sure the pasta gets coated well with the tomato sauce and most of the liquid has evaporated.
Serve immediately with the cotija cheese and crème fraîche as toppings. Enjoy!
Recipe has been lightly adapted. Original recipe by Diana Kennedy a woman who's cooking and passion for Mexican cuisine has inspired me beyond words.