Red Salsa Spaghetti With Queso Fresco

Name: Red Salsa Spaghetti With Queso Fresco
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: Kosher salt; 1 pound spaghetti; 6 tablespoons unsalted butter; 5 garlic cloves, smashed and peeled; 3 dried chiles de árbol, stemmed; 1 teaspoon ground cumin; 1 teaspoon dried oregano, preferably Mexican; 1 (14½-ounce) can diced fire-roasted tomatoes; 1 cup crumbled queso fresco or mild feta, for serving (see Tip); Cilantro leaves, roughly chopped, for serving

By Octavio Peña

Updated November 20, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Ready In: 30 min
Rating: 4(10)
Comments: Read comments

This pasta is inspired by the spicy, smoky flavor of chilaquiles. The sauce comes together in less time than it takes for the pasta to boil, making it a great weeknight dinner. Instead of tediously minced, here the garlic is simply smashed and gently cooked in butter to mellow and infuse the sauce. Then, warm spices and whole chiles are briefly toasted to wake up their flavor. It’s all blended together with canned fire-roasted tomatoes, which contribute smokiness and acidity. Using chiles de árbol, rather than generic crushed red pepper, gives the sauce a dose of heat with nutty and smoky notes. The heat level of the dish is cooled by curds of queso fresco that crumble into the pasta without melting. If you’re a spice lover, you can drop in a couple more chiles to kick up the heat.

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Ingredients

Yield:4 to 6 servings

Kosher salt
1 pound spaghetti
6 tablespoons unsalted butter
5 garlic cloves, smashed and peeled
3 dried chiles de árbol, stemmed
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 (14½-ounce) can diced fire-roasted tomatoes
1 cup crumbled queso fresco or mild feta, for serving (see Tip)
Cilantro leaves, roughly chopped, for serving

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
Step 2
Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and cook, stirring occasionally, until garlic is golden, about 3 minutes. Add chiles, cumin and oregano. Cook until fragrant, about 30 seconds longer.
Step 3
Transfer to a blender, add the tomatoes and blend until smooth. Return the sauce to the skillet, warm through over medium heat and season to taste with salt.
Step 4
When the pasta is done cooking, use tongs to transfer it to the skillet. Toss to coat thoroughly. Divide among shallow bowls and top with queso fresco and cilantro.