Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Olive oil or 8 tablespoons unsalted butter |
12 ounces | Fideo, vermicelli or angel hair pasta, broken into 1-inch pieces |
4 \N | Dried or canned Morita or Chipotle chiles; cut into |
2 pounds | Italian Roma tomatoes |
8 \N | Garlic cloves,; peeled |
1 large | Onion,; roughly chopped |
½ cup | Water |
2 teaspoons | Salt |
6 cups | Chicken stock or vegetable stock |
1 \N | Avocado, peeled, seeded |
8 slices | Avocado; for garnish |
1 bunch | Cilantro, leaves only, chopped,; for garnish |
In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.
Recipe By :TOO HOT TAMALES SHOW #TH6112 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak <meginny@...>