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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Sopa seca ("dry soup", or Mexican spaghetti as I call it) Recipe

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This recipe for Sopa seca ("dry soup", or Mexican spaghetti as I call it) is from Nothing Brings Families Together Quite Like Food ...Cookbook..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound angel hair pasta
Olive oil
1 onion
2 cloves garlic
1 tsp crushed red pepper
1 (7 ounce) can Old El Paso™ Green Chiles
1 (28 ounce) can Muir Glen™ organic fire roasted crushed tomatoes
1 1/2 cup chicken stock

For toppings:
Queso fresco
Salsa verde
Mexican crema or sour cream
Directions:
Directions:
1) Preheat oven to 350 degrees F. Put the pasta into a large bowl and break it up with your hands into 2 to 3-inch pieces
2) In a frying pan, add some olive oil and in 2 or 3 batches, toast the pasta on a medium/high heat until browned. Remove from pan and put into a baking dish or casserole. Repeat until all pasta is browned.
3) In the same pan, saute the onion for about 7-8 minutes until softened. Add the garlic and cook 2 minutes. Add the can of green chiles and cook 5 minutes. Add the can of tomato and the chicken stock and bring to a simmer. Add red pepper flakes. Pour the mixture over the pasta in the baking dish and mix.
4) Bake at 350ºF for about 25 minutes until the pasta is tender. Remove from oven.
5) serve and add toppings
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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