Vermicelli with tomatoes and chipotle chilies
The pasta noodle dishes in Mexico are not quite so saucy as in Italy. They
have an extra hint of spice and they're cooked a little softer, not al
dente. Otherwise, they resemble and are served the same way as their
Italian counterparts. Very thin vermicelli or angel hair pasta, with the
name Fideo in Spanish, is particularly appreciated for relaxed informal
evenings.
Recipe Categories : | Mexican
| Chili | Hot
& Spicy | Vermicelli | Pasta
| MAIN INDEX |
Serves : 4 - 6
Ingredients :
- ¼ cup peanut or olive oil
- ½ lb vermicelli, broken up
- 1 small onion, finely chopped
- 2 cloves garlic, minced or pressed
- 3 medium tomatoes, peeled, and coarsely chopped into ¼"
chunks
- 1 canned chipotle chili, finely chopped
- 1 tspn chopped fresh oregano leaves or ½ tspn dried oregano
- ½ tspn salt
- ¼ tspn pepper
- 4 cups vegetable
stock
- 1 cup grated parmesan cheese
- ½ cup chopped fresh parsley leaves
Preparation and Cooking Instructions :
- Pour the oil into a large pot and heat until it begins to smoke. Add
the vermicelli and stir-fry over high heat until well coated and starting
to turn golden, about 1 minute. Add the onion and garlic and continue
stirring until the onion wilts slightly, 1 minute. Add the tomatoes,
chili, oregano, salt, and pepper and simmer until the tomatoes wilt,
about 3 minutes.
- Stir in the stock and bring to a boil. Reduce the heat and simmer
until most of the liquid is absorbed, about 15 minutes. Transfer to
a serving dish. Sprinkle the cheese and parsley over the top and serve
immediately.
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