This quick, one-pot version of fideos, a toasted pasta recipe served in Spain, gets a smoky flavor from delicious chorizo. If you can’t find Spanish chorizo, pepperoni works well in its place. Serve with a green salad drizzled with sherry vinaigrette.
Active Time: 25 minutes |
Total Time: 25 minutes
3 tablespoons extra-virgin olive oil, divided
1/2 package whole-wheat angel hair pasta (7-8 ounces), broken into 2-inch pieces
2 large cloves garlic, minced
1/2 cup chopped Spanish chorizo or pepperoni (about 2 ounces)
1 14-ounce can petite diced tomatoes
1 1/2 cups water
1/2 cup dry white wine
1 15-ounce can chickpeas, rinsed
3 scallions (1/2 bunch), sliced
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add garlic and chorizo (or pepperoni) and cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, wine and the toasted pasta; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes. Stir in chickpeas and scallions and cook 1 minute more.
Per serving :
18 g Fat;
4 g Sat;
11 g Mono;
12 mg Cholesterol;
62 g Carbohydrates;
16 g Protein;
11 g Fiber;
483 mg Sodium;
546 mg Potassium