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Categories:
tomatoes arbol olive oil white onion garlic fresh cilantro salt freshly ground black pepper canola oil Pasta salsa chicken stock fresh cilantro handful
Viewed: 79 - Published at: 6 years agoIngredients
- 1 pound plum tomatoes (about 4)
- 3 to 6 chiles de arbol, depending on how spicy you like it
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 4 garlic cloves, crushed
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup canola oil
- 1 cup small shaped pasta such as melon seeds, orzo, or alphabets
- 1/2 cup Roasted Tomato-Chile de Arbol Salsa
- 2 cups chicken stock (low-sodium store-bought is fine)
- 1 tablespoon chopped fresh cilantro
- A handful of shredded cotija or queso fresco (preferably the Cacique brand, or pecorino, Parmesan, or lightly salty feta
Method
- Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples.
- Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
- Scoop out and discard 2 tablespoons of the oil.
- Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time.
- Pour in the chicken stock and let the liquid come to a simmer.
- Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
- Divide the pasta between two bowls and garnish with the cilantro and cheese.
