Fideo seco (Mexican spaghetti)

When you can't decide between Italian and Mexican for dinner, this pasta is the answer: spaghetti, fresh tomatoes, chilli, avocado and sour cream.

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Mexican

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 6 ripe tomatoes, quartered
• 1 small brown onion, quartered
• 2 garlic cloves
• ½ tsp salt
• 125 ml (½ cup) vegetable oil
• 500 g dried angel hair pasta, broken in half
• 100 g feta
• 1 avocado, sliced
• 2 tbsp sour cream
• 1 large green chilli, thinly sliced

Instructions

1. Place the tomato, onion, garlic and salt in a blender and blend to a smooth sauce.
2. Heat a large frying pan over medium heat. Add the oil and fry the noodles until golden and crisp. Add the tomato sauce and bring to a simmer. Add about 250 ml (1 cup) water, cover and simmer for 10 - 15 minutes or until the liquid is absorbed by the noodles and the mixture has thickened.
3. Transfer to a serving plate and crumble over the feta. Top with the avocado, sour cream and sliced chilli.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mexican

Watch The Full Episode Here

G

Watch The Full Episode Here

G