Go Back
–+ servings
Kate Ramos

Fideo

Look for the Mexican-brand fideo noodles. They are shorter than Italian-style vermicelli or angel hair pasta. They can be found in the Mexican section of most grocery stores. If you want to add a little spice, a half teaspoon or so of ground chipotle chili powder is nice.
Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 7 1/2 ounce package Fideo or vermicelli pasta
  • 1/4 cup olive oil
  • 1 small onion chopped
  • 2 garlic cloves chopped
  • 1 28-ounce can whole tomatoes
  • 2 cups chicken broth
  • 1/2 teaspoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar

Method
 

  1. If using vermicelli place in a bowl and break into about 1-inch pieces.
  2. Heat oil in a large saucepan over medium-high heat. Add fideo and toast, gently moving the pasta around in the oil until it changes color, about 3-4 minutes. Remove to a plate with a slotted spoon and set aside. It's okay if a few noodles remain.
  3. Add onion to the oil, season with salt and pepper, and cook until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add tomatoes, broth, and oregano. Bring to a boil then lower heat to a simmer. Cover and cook until onions are tender, about 15 minutes. Add salt and sugar.
  4. Blend tomato mixture with a immersion blender, or transfer to a blender and blend until smooth. Return to the pot and add more salt or sugar if necessary. Add noodles and stir to coat. Let sit a minute or two or until noodles are tender, then serve.

Tried this recipe?

Let us know how it was!