Toasted Pasta
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Have no idea were this came from as I have been making for so many years. This is an inexpensive side dish, that can easily be made into a main dish by topping with precooked chicken fillets, and sliced mozzarella, and then baked. The toasting of the Fideo is really what makes this dish. * Post script: This recipe does call for a lot of olive oil which can be cut down, but keep in mind that you need a fair amount to fry the noodles and give them that wonderful toasted taste.
- Ready In:
- 30mins
- Serves:
- Units:
3
People talking
ingredients
- 12 ounces pasta, fideo (recommended) or 12 ounces angel hair pasta
- 1⁄2 cup olive oil
- 2 cups stewed tomatoes
- 3 cups water
- 1 teaspoon salt
directions
- Pan-fry the coils in oil until golden brown, remove from pan and set aside.
- In original pan bring tomatoes, water and salt to a boil.
- Return pasta to pan with boiling tomatoes. Simmer, semi covered, for about 10 minutes. Stir occasionally with a fork to separate coils and keep noodles from sticking. Liquid should be absorbed and pasta tender.
- Remove from heat, cover and let sit 10 minutes before serving.
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RECIPE MADE WITH LOVE BY
@Debbwl
Contributor
@Debbwl
Contributor
"Have no idea were this came from as I have been making for so many years. This is an inexpensive side dish, that can easily be made into a main dish by topping with precooked chicken fillets, and sliced mozzarella, and then baked. The toasting of the Fideo is really what makes this dish. * Post script: This recipe does call for a lot of olive oil which can be cut down, but keep in mind that you need a fair amount to fry the noodles and give them that wonderful toasted taste."
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What a lovely taste experience Debbwl. We had never eaten toasted pasta before, it was delicious. The recipe was quick and easy to make. The pasta was light, tender and subtley flavored. Next time I make this I will add some crushed red pepper flakes and garlic to the dish. I did season with coarse sea salt and ground black pepper. I can't wait to try this baked with chicken and cheese. Thank you so much for sharing your tasty dish.Reply
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We enjoyed this for lunch today for Buddha's birthday (he's officially my 'old man' now, lol). I reduced it by half and used 1 can of diced tomatoes which I seasoned with crushed red pepper and italian seasoning (I should have added some minced garlic too). We love lots of olive oil so the amount was just right. After the pasta browned, I just added the remaining ingredients to the pot, saving a couple steps. I also topped it with lots of fresh parmesan before serving. Buddha really enjoyed the 'toasted' flavor of the pasta, for me it was just so-so and I would make it for myself without the toasting part. We both agreed that we could not relate this to spaghettios, but rather to a homemade and much more flavorful hamburger helper (without the hamburger meat). Overall, this is a great and very unique recipe. Thanks for sharing such a versatile dish. :)Reply
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