Hot Pasta!

Do you ever try a recipe and just can't get enough of it. This is the way it is for Sopa Seca de Fideo, that I got from taking a cooking class with Diana Kennedy. My husband says it's better than spaghetti and that obtaining this single recipe was worth the price of the class alone. It's easy and we are hooked! If you're into low carb, you'll have to try a carb blocker because you must try this recipe.

Before Cheese is added:



After Cheese is melted over top:



From Diana Kennedy

Angel hair pasta nests (8 ounces)
Peanut or safflower oil
1 cup tomatoes, chopped
3 T onions, minced
3 cloves garlic, minced
1/2 cup chicken stock
1 cup grated cheese (cheddar or muenster)
6 chipotle peppers in adobo, cut into 2 or 3 pieces

Fry angel hair pasta on both sides until brown. Add tomatoes, onions and garlic. With the end of a metal spatula, break up the pasta into pieces while the pasta is absorbing the tomatoes. Add chicken stock and cook until it is mainly absorbed. Tranfer to a greased baking dish. Spread out evenly and tuck in pieces of the chipotle pepper, embedding them evenly across the dish. Top with shredded cheese and bake in the preheated oven until the cheese is melted. Serve immediately with creme fraiche or sour cream.

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We're a bit overwhelmed by the garden right now. Hope to be posting more soon!