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Fideo pasta is one of my favorites. Its pretty much a cut angel hair pasta that’s been toasted prior to cooking. Its commonly used in Spanish cooking but when I have it on hand anything goes. I love having fideo on hand for a couple reasons. One, Kids love it! It makes so much less of a mess since they can get it all in their mouths. Two, anytime I’m in the mood for a warm pasta and veggie dish fideo is a quick one pan in and out kind of thing. Try this dish out and let me know what you think!

INGREDIENTS

• 8oz Fideo Pasta
• 2.5c Red Wine
• 3 Garlic Cloves, smashed
• 1 sprig Rosemary
• 1 sprig Thyme
• Salt
• Pepper
• 8oz Cherry Tomatoes
• 8 Garlic Cloves, sliced
• 1tsp Red Pepper Flakes
• 2Tb Parsley, chopped
• 2oz Butter
• 2oz Olive Oil

DIRECTIONS

• BOIL PASTA: Bring red wine to a boil, add in smashed garlic cloves, sprigs of rosemary and thyme and heavy season with salt. Once brought to a boil add in pasta and cook till al dente according to package instructions.
• FRY GARLIC AND TOMATOES: Add olive oil and butter to hot pan. Add in garlic and let brown, once brown add in tomatoes. Once tomatoes start to cook Add in pasta and fry with garlic.
• SEASON: Once pasta is tossed together. Season with salt, pepper, red pepper flakes, and parsley. Remove the stems from rosemary and thyme before serving.