With Cinco de Mayo coming up, here's an easy Mexican-inspired idea for dinner!
Sopa Seca translates to “dry soup” – which is an odd name for a dish, don’t you think? It comes from the process of mixing a basic tomato soup with toasted pasta and allowing the noodles to absorb the liquid until the dish is dried out and the pasta is cooked.
There aren't many ingredients in this recipe, which I expected to lead to a boring bowl of pasta. However, toasting the angel hair until it gets nice and browned really adds a deep and complex flavor to the whole dish.
I just ate a big bowl of this for dinner, but it would really shine as the side dish for a roasted chicken or grilled flank steak too.
I have to be honest with you guys for a minute though. Breaking up the pasta and toasting it can lead to a bit of a mess in your kitchen! The angel hair was flying everywhere as I was smashing it up, and then it was getting all over the place as I was toasting it, too. I found pieces of pasta around the kitchen for the next few days.
Really brown up the pasta, that’s where most of the flavor comes from!
Finally, add onions, garlic, and green chiles to start the sauce.
And tomato and chicken stock to finish it.
Mix the sauce with the toasted pasta.
You can see it's still soupy at this point. After about 20 minutes in the oven it will be perfect.
Really great flavors in this.
A little cotija and avocado are the perfect toppings.
Dan Whalen usually likes his soup wet. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!