Ingredients
Units
Scale
- 5 large Roma tomatoes
- 3 medium garlic cloves
- 1 1/2 cup water
- 3 chipotle peppers in adobo sauce, seeds and veins removed
- 2 tablespoons adobo sauce
- 1 tablespoon powdered chicken bouillon
- 1/2 teaspoon kosher salt
- 1 pound Barilla fideo cut spaghetti (1 box)
- 3 tablespoons canola oil
- For garnish: avocado slices and grated or crumbled cotija cheese
Instructions
- Remove stems from tomatoes and cut in half lengthwise. Place cut-side down in a shallow roasting pan lined with aluminum foil for easy cleanup. Under the broiler, roast the tomatoes and garlic until the tomatoes start to get dark spots.
- Remove from broiler and set aside to cool for a few minutes
- Add water, chipotle chiles, adobo sauce, powdered chicken bouillon, kosher salt, tomatoes and garlic to a blender and blend on high until completely smooth. Set aside.
- In a deep saute pan or stockpot, heat 3 tablespoons of canola oil over medium heat until hot. Add fideo to the oil to fry it for 6-8 minutes, stirring frequently until some of the noodles start to turn golden brown. When the noodles have turned color, turn off the heat but keep the pot on the burner.
- Gently pour the contents of the blender over the pasta and stir to coat all the pasta with the sauce. Allow the pasta to absorb the sauce for 15 minutes.
- Preheat the oven to 350 degrees F.
- Spoon pasta into a casserole dish or individual serving size ramekins, cover with aluminum foil and bake at 350 degrees F for 15 minutes.
- Serve portions and garnish with avocado slices and a sprinkle of crumbled cotija cheese.
Notes
Prep time includes 15 minutes of inactive prep while the sauce soaks into the pasta before baking.