Mexican Spaghetti

How to make Mexican Spaghetti.

Ingredients: Serves 4

  • 2 medium-sized ripe tomatoes
  • 1/3 of a small white onion
  • 1 clove garlic or 1/2 teaspoon garlic paste
  • 3 tablespoons vegetable oil or good quality pork lard
  • 7 ounces (300 grams) small, thin pasta such as vermicelli
  • 2 cups seasoned chicken broth
  • cream (optional)
  • grated cheese (optional)


  1. Cut the tomatoes into quarters.
  2. Place them together with the onion and garlic into the blender and process, adding no extra liquid, until well blended.
  3. Set aside.
  4. In a medium-sized saucepan, heat 2 tablespoons of the oil.
  5. Add the pasta (if it is long, break it gently with your fingers and stir gently so that all of it gets coated with oil.
  6. Let the pasta fry over medium heat, stirring continually or very frequently (it burns easily), for about 5 minutes, until most of the strands of pasta look toasted.
  7. Take the fried pasta out of the pan and set aside.
  8. Add the remaining tablespoon of oil to the pan, let it get hot, then pour in the tomato mixture.
  9. Let this mixture fry/boil, uncovered and stirring it occasionally, for 5 or 10 minutes or until most of the water has evaporated.
  10. Once the tomato mixture has cooked down and is relatively thick, add the fried pasta and the chicken broth.
  11. Let it boil gently, uncovered, for about another 10 minutes, until the pasta is cooked and enough water has evaporated that you can eat it with a fork rather than with a spoon
  12. Serve your Mexican Spaghetti plain or topped with a spoonful of cream or grated cheese, if you like.
  13. If there are any leftovers, refrigerate them; they will keep well for several days.
  14. Add a little water to reheat pasta in the microwave or in a pan on the stove over low heat.
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