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 exican cooking is a unique example to the world of the perfect blend between ingredients from the Old and the New World, leading to a form of cuisine that ventures entirely into the unexplored. The habit of adding to Mexican cookery with ingredients from the Old Continent has been handed down throughout the centuries from the time of the Conquistadors.
Pasta, for example, is not merely a feature of Italian cookery. In the wake of the prestige enjoyed by European cuisine, it reached Mexico in the thirties when Porfirio Diaz was President, between the end of the nineteenth century and the start of the twentieth century.
The method of cooking, however, has been adapted to Mexican uses and it is cooked in oil, not in water. In this recipe spaghetti are used, but you can use any kind of pasta.
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Sopa de Pasta
Pasta soup
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2 tomatoes - 1/4 onion - 2 cloves garlic - 1/2 cup water - 2 tablespoons oil -
250 g./9 oz. spaghetti or other fine pasta - 2 l. chicken stock - 1 chilli pepper.
Blend the tomatoes, garlic and onion with water until a cream is obtained.
Heat the oil in a large pan, pour the pasta in and mix until it turns dark.
Add the blended cream and boil for 3' whilst stirring.
Add the chicken stock and bring to the boil, cover and
cook over a moderate flame for 8/ 10' until the pasta
is cooked. Add salt and serve warm, garnished with chilli
pepper (Cayenne pepper). |
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