Classic Fideo Recipe
When you're looking for a heartwarming dish to whip up in no time for dinner, pasta is often the answer. It's endlessly customizable and checks off all the carby comfort food boxes. While we're fond of spaghetti and other standard pasta shapes, there are too many options on the market to stick with the same one every time. If you're undecided between long slender noodles and a shorter type of pasta, fideos bridges the gap. The short noodles are perfect for saucy preparations or soups, making them ideal if you like to scoop up your pasta with a spoon.
Daily Meal recipe developer Christina Musgrave of Tasting with Tina brings us this classic fideos recipe, which will be a lifesaver when you're exhausted and hungry at the end of a long day. With a tomato and cheese flavor profile highlighted by complementary spices, this dish is inviting you to dive right in. "I love how simple this recipe is, but it bursts with flavor. It's really unique and I highly recommend trying it," Musgrave comments. She notes, "This dish originated in Spain but is also made in Mexico," and once you have a taste it will surely becoming a favorite in your household too.
Gather the ingredients for this classic fideo recipe
For this recipe, you'll need olive oil and fideo pasta to start. The sauce consists of chicken broth, a can of tomato sauce, chili powder, cumin, and garlic powder. Finally, some shredded Mexican cheese completes the dish.
Start by browining the fideos
Pour the olive oil into a large saucepan or a deep skillet and warm it up on medium heat. Add the fideo pasta to the pan and toast them until they turn a golden brown color. Musgrave notes that this step is meant "to give extra depth of flavor." Be sure to stir to prevent the pasta from burning; it only takes 2 minutes or so.
Add the remaining ingredients to the pan
Pour in the chicken broth and tomato sauce, then sprinkle in the chili powder, cumin, and garlic powder. Stir the ingredients to distribute them evenly.
Cover and cook for 15 minutes
Cover the saucepan and reduce the burner heat to low. Then, cook the contents for 15 minutes or until the sauce has thickened.
Add the cheese and serve
Stir in the shredded Mexican cheese and serve this classic fideo dish nice and hot. This is a hearty one bowl meal if you want to keep it simple, or serve it with vegetables or protein on the side.
Musgrave notes that leftovers will keep for three to four days, so make a big batch to set yourself up with a few easy meals.
- 1 tablespoon olive oil
- 8 ounces fideo pasta
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ cup shredded Mexican cheese
- Heat the olive oil in a saucepan or deep skillet over medium heat.
- Add the fideo pasta and cook about 2 minutes until golden brown.
- Add the chicken broth, tomato sauce, chili powder, cumin, and garlic powder to the pan.
- Cover, reduce the heat to low, and cook for 15 minutes until the sauce thickens.
- Stir the Mexican cheese into the dish and serve.
| Calories per Serving | 372 |
| Total Fat | 11.7 g |
| Saturated Fat | 4.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 20.4 mg |
| Total Carbohydrates | 51.3 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 5.6 g |
| Sodium | 590.1 mg |
| Protein | 15.5 g |
