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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and
garlic and saute about 1/2 minute. Add picadillo and tomato sauce
and simmer 4 to 5 minutes until heated and thickened. Add a few
tablespoons water if sauce is too thick. Taste and adjust
seasonings.
Cook pasta in a large pot of boiling salted water until just tender,
al dente. Drain pasta and transfer to a bowl. Toss with
1 tablespoon oil if desired, then with 1/3 cup chopped green onions
and half the sauce. Top with remaining sauce, sprinkle with
remaining green onions and serve. Makes 4 main-course servings.
Source: Faye Levy
'
s International Chicken Book.
Note: fideos are very thin vermicelli-type noodles.
Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com
| Ingredients:
-1 judi m. phelps
2 to 3 tabl. olive oil
2 jalapeno peppers; seeded and chopped
4 medium garlic cloves; chopped
1/3 to 1/2 cup tomato sauce or
1/3 to 1/2 cup tomato puree or
1/4 Cup(s) tomato paste; mixed with 1/4 cup water
1/2 Pound(s) angel hair pasta, fideos or
1/2 green onions; chopped |
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