serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Mexican
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 6 ripe tomatoes, quartered
- 1 small brown onion, quartered
- 2 garlic cloves
- ½ tsp salt
- 125 ml (½ cup) vegetable oil
- 500 g dried angel hair pasta, broken in half
- 100 g feta
- 1 avocado, sliced
- 2 tbsp sour cream
- 1 large green chilli, thinly sliced
Instructions
- Place the tomato, onion, garlic and salt in a blender and blend to a smooth sauce.
- Heat a large frying pan over medium heat. Add the oil and fry the noodles until golden and crisp. Add the tomato sauce and bring to a simmer. Add about 250 ml (1 cup) water, cover and simmer for 10 - 15 minutes or until the liquid is absorbed by the noodles and the mixture has thickened.
- Transfer to a serving plate and crumble over the feta. Top with the avocado, sour cream and sliced chilli.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mexican
