SOPA SECA DE FIDEO

INGREDIENTS

• 1 c. olive oil
• 1 1/2 c. finely diced white onion
• 3/4 c. tomato paste
• 1 tablespoons dried oregano, crushed
• 3 c. chopped fresh cilantro
• Salt and pepper
• 6 pounds Barilla Fideo Cut Spaghetti
• 12 cloves garlic, minced
• 2 tablespoons ground cumin
• 6 quart vegetable stock
• 6 c. crumbled cotija cheese

PREPARATION

1. 1. Heat the olive oil in a wide pot over medium-high heat. Add the fideo and stir until it begins to brown, about 5 minutes.
2. 2. Add the onion and garlic, reduce the heat, and cook until the onions are translucent. Stir in the tomato paste, cumin, and oregano. Add 3 qt. stock and salt to taste. Bring to a simmer, reduce heat to low, and cover. Simmer for about 7 minutes.
3. 3. Stir in the remaining stock and simmer for another 5 to 7 minutes. Taste and adjust seasonings. The fideo should be almost al dente and fairly dry. Keep warm or cool and refrigerate until service.
4. 4. For each serving, reheat about 1 1/2 cups soup and garnish with cilantro and cotija