Bon Appetit Tastes of the World, p. 49
(Mexico)
3
tablespoons olive oil
8
ounces coil fideo or angel hair pasta, broken in half
1 14 ½
-ounce can diced peeled tomatoes
1 cup
tomato juice
1 cup
water
4
large garlic cloves, chopped
1
teaspoon dried oregano
Chopped
fresh parsley
 |
| Purple garlic. Another lady in the grocery store and I were both, like, "Woah!" |
Heat oil in heavy large skillet over high heat. Add fideo
and sauté until brown, about 3 minutes.
 |
| Make it crisp! |
Add tomatoes with their liquids, tomato
juice, water, garlic and oregano.
 |
| (All of the liquids!) |
Cover and simmer until fideo is tender,
stirring occasionally, about 16 minutes.
 |
| Now make it tender! |
Transfer to bowl. Garnish with parsley
and serve.
 |
| Certainly visually arresting, as pasta goes. |
 |
| Served with Stir-fried Broccoli with Oyster Sauce. |
My Rating: 3/5 "The charred noodles weren't happy for me, for whatever reason. But the sauce was nice."
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