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Fideo (Mexican Spaghetti)

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1 Fideo (Mexican Spaghetti) on Sun Sep 04, 2016 7:08 pm

bethk

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Apparently there are many different versions of this dish so, please, don't be angry with me if this one is nothing like the one you know. I just saw it on the PBS program with Sarah Moulton and thought it looked interesting enough to try.

Fideo (Mexican Spaghetti)

1 - 8 oz. pkg. of Mexican Vermicelli (broken)
2 T. Vegetable Oil
1/2 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1 - 1/2 tsp. Chili Powder
1 tsp. salt
1/2 tsp. Aleppo Pepper
1 - 10 oz. can Diced Tomatoes w/green chiles
1 - 8oz can Tomato Sauce
1 c. Water

Brown pasta in 2 Tbsp. oil over med heat, stirring to brown evenly. When golden, add cumin, garlic powder, chili powder, salt and Aleppo pepper. Add entire can of diced tomatoes w/green chiles. Mix tomato sauce with water and add half to the pan with the pasta. Stir until absorbed and pasta is about tender.

Add the rest of tomato sauce/water and cook for another 10 minutes with a lid, over low heat.

Cook's notes: Be careful when browning pasta. It goes from golden to dark in the blink of an eye. You might want to reserve some of the liquid or add more according to your taste. Feel free to sub just canned diced tomatoes without chiles and leave out the Aleppo pepper if you do not like spicy food. You can adjust any way you like.

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