1. *NOTE: original recipe specified 1 tablespoon chili powder. 2. Leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8"-1/4" long. 3. Heat 2 tablespoons of the olive oil over medium heat. Add the pasta; stirring constantly until light browned, approximately 4-5 minutes. 4. In another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened. 5. Place the white onion, garlic, tomatoes, oregano and jalapeno in a blender and puree until smoothe. Add the puree to the fideos pasta, then add the broth (or water) and the red bell pepper. Stir only a few times. 6. Cover pan and cook over low heat 10 minutes or until all moisture is absorbed. 7. Fluff with a fork, transfer to a serving platter and top with the cheese and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
