| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil or 8 tablespoons unsalted butter |
| 12 |
oz |
Fideo, vermicelli or angel hair pasta, broken into 1-inch pieces |
| 4 |
|
Dried or canned Morita or Chipotle chiles; cut into |
| 2 |
lb |
Italian Roma tomatoes |
| 8 |
|
Garlic cloves,; peeled |
| 1 |
lg |
Onion,; roughly chopped |
| 1/2 |
c |
Water |
| 2 |
ts |
Salt |
| 6 |
c |
Chicken stock or vegetable stock |
| 1 |
|
Avocado, peeled, seeded |
| 8 |
sl |
Avocado; for garnish |
| 1 |
bn |
Cilantro, leaves only, chopped,; for garnish |
INSTRUCTIONS
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@frontiernet.net>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”