Spicy Mexican Noodles

Here's a list of my obsessions du jour:

Beauty by Calvin Klein.

One perfectly formed Lycheeni, quickly followed by another.

The Fabulous Baker Brothers.

My camera - still obsessed, majorly.

Neil Perry's "Balance and Harmony".

Modern Family re-runs.

Mahjong - it's a sickness.

Mexican food - all types. I don't care if it's Mexican food that thinks it's Italian food, I'm still obsessed.

I've blogged about Mexican Lasagne in the past and now here's Mexican spaghetti... well, sort of. I can't get enough of the stuff... Piled high on a plate and smothered in all the condiments I'm equally obsessed with. Served with homemade tortillas, because what else would I want with my plate of carbs, but more carbs? I told you I was obsessed.


Spicy Mexican Noodles

From Food Network
Serves 2

For the Noodles:
200g angel hair pasta, broken into 4-5cm long pieces
50ml olive oil
2 baby shallots, finely chopped
2 serrano or other fresh green chillies, finely chopped
1 x 400g tin crushed tomatoes
A good pinch of ground allspice
1 tablespoons baby capers
1 bay leaf
Sea salt and black pepper
A good pinch of sugar
250ml chicken stock
2-3 tablespoons sweet chipotle paste

To Serve:

Lime wedges

Diced avocado

Grated cheese
Sour cream
A handful of chopped coriander
Paprika

Hot Sauce

Homemade tortillas 

In a heavy-bottomed frying pan, fry the pasta in the olive oil, stirring from time to time, for a few minutes until they turn a rich golden colour.

Transfer to a sieve, draining the pasta on kitchen paper and putting the oil back into the pan.

Over a medium heat, sweat the shallots and chillies for about ten minutes until the shallots are translucent and starting to break down.

Then add the tomatoes, allspice, capers and bay leaves, season with salt, pepper and a good pinch of sugar, chipotle paste and simmer for 15 to 20 minutes.

Fifteen minutes before you are ready to eat, pour the stock into the tomato sauce, bring to a simmer and cook for five minutes over a medium-high heat. Stir the noodles into the sauce and simmer gently until the liquid is absorbed and the noodles are tender.

To serve, pile noodles up on a plate and dollop with sour cream. Add a sprinkle of paprika, a spoonful of diced avocado and lots of coriander. Serve lime wedges, hot sauce and tortillas on the side. Oh and cold, cold beer...