Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
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The Kitchen
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 548
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 20 g
- Cholesterol
- 10 mg
- Sodium
- 1519 mg
This is one of the few recipes where breaking pasta is acceptable and is even an essential part of the dish in its natural form. This is a highly traditional comfort food dish that a middle school friend of mine would have regularly for dinner. It was so unlike any pasta dishes my mom was cooking at home. I loved how unique the flavors and textures were. I have tried to recreate that childhood feeling with this recipe here inspired by the traditional Spanish or Mexican Sopa de Fideo. It’s important to toast the pasta to develop the nutty flavor and release the starch.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 548
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 20 g
- Cholesterol
- 10 mg
- Sodium
- 1519 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Toast the pasta: In a large oven-safe saucepan, heat the oil over medium heat. Break the pasta (!) into smaller pieces, about 2 inches long, and add to the oil. Season with salt. Stir with a wooden spoon so the pasta doesn’t stick to the bottom, tossing to coat with the oil. Toast the pasta, stirring often, until golden brown, 2 to 3 minutes.
- Build the sauce: In a blender, purée the onion, garlic, tomatoes and 3 1/2 cups chicken stock until smooth.
- Finish the pasta: Add the red pepper flakes and butternut squash to the pan. Pour the tomato mixture from the blender over the pasta and stir to combine. Bring to a simmer, then place the saucepan in the center of the oven. Bake until it thickens to a stew-like consistency and the pasta is cooked, 12 to 15 minutes. Add the remaining 1/2 cup of stock if too thick. Stir in the basil and sprinkle with some cheese.
- Serve: Ladle the soup into bowls. Squeeze the lime over the pasta.
