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Sopa De Fideo
By Alex López Negrete
(1) 14.5-ounce can diced tomatoes
1 small onion, chopped
1 large garlic clove, coarsely chopped
2 tablespoons olive oil
(1) 7-ounce package of “fideo” pasta, uncooked
(3) 14.5-ounce cans chicken broth
Freshly ground black pepper to taste
Coarse salt to taste
1 tablespoon chopped fresh cilantro
Place the tomatoes, onion and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth (30 seconds to 1 minute).

Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.

Put the tomato mixture into a large saucepan, and stir in the chicken broth and noodles. Bring to a boil, and reduce heat to medium-low. Simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro. Simmer 2 more minutes to cook the cilantro.