Mexican Style Fresh Tomatoes And Pasta Food

AUTHENTIC FIDEO MEXICAN PASTA RECIPE

Steps:

• In a large frying pan on medium heat, add 4 tablespoons of Olive Oil and the Vermicella (Fideo) noodles. Make sure you have enough oil to cover all the noodles.
• Once you've mixed the noodles in the oil, add the onion.
• Fry the noodles (without water) until the noodles turn a golden brown as you continue to stir them. Be careful not to let them sit there because they will burn easily.
• Keep your water close by because when you see the noodles hit the golden brown stage you will immediately add the water to stop the noodles from frying. You may need to continue to add water as it cooks. The amount of water you add will depend on the consistency you are going for. If you like your Fideo more Soup like, then add more water.
• After adding the water, add the tomatoes and garlic (and Chicken or other meat your prefer)
• Let simmer until all the water is almost fully evaporated. Taste the noodles and if they still have a small crunch to them, add another cup of water. Repeat this process until the noodles are soft.
• Voila! You're done! Serve warm and enjoy!

MEXICAN-STYLE FRESH TOMATOES AND PASTA

Steps:

• Stir tomatoes, onions, chilies, cilantro, oil, lime juice and salt together in a large serving bowl.
• Add hot pasta and toss to mix and coat with sauce.
• Serve hot or allow to chill in refrigerator.

MEXICAN SPAGHETTI (ESPAGUETI ROJO)

Steps:

• Cook the pasta in a large pot with 4 quarts of boiling water and 1 teaspoon of salt. Cook according to the package instructions until it is AL DENTE, usually about 6 minutes. Remove the pot from the heat. The pasta should not be overcooked at this point, remember that it will keep cooking in the sauce.
• To make the tomato sauce, begin by bringing 4 quarts of water to a boil in a large pot. Add the tomatoes and cook for about 8 minutes. Remove the tomatoes from the water and discard the tomato skins.
• Place the tomatoes in a blender along with the garlic and onion. Process until you have a smooth sauce.
• Heat the Mazola® Corn Oil in a large frying pan. Using a strainer, pour the tomato sauce into the pan. Cook for about two minutes at medium-high heat. Stir in the Mexican Oregano and the Chicken Bouillon granulates. Check the seasoning to see if it needs more salt. Keep in mind that the chicken bouillon already has salt.
• Drain the pasta and add it to the skillet with the tomato sauce. Keep cooking for 2 more minutes at low heat. Let the pasta absorb some of the tomato juices before serving. To serve the pasta, top it with about 1 tablespoon (per plate) of the Mexican cream and garnish it with crumbled Queso Fresco and some parsley.
• Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!

TOMATO AND GARLIC PASTA

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

MEXICAN TOMATO SAUCE

Steps:

• Drain the tomatoes, and reserve the juice.
• Chop the tomatoes, and set aside.
• In a medium saucepan, heat the oil over medium heat.
• Add the onion, jalapeno and garilc.
• Cook until onion is translucent, but not browned, about 5 minutes.
• Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
• Using a food processor or hand blender, puree the sauce.

FRESH TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

SPICY CHORIZO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

FRESH TOMATO MEXICAN SALSA

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.