Mexican tomato pasta (Fideo)

    21 min

    These vermicelli nests browned and simmered with tomato sauce and spices make an ideal side for meaty Mexican mains like carne asada. Buen proveco!

    64 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 225g vermicelli nests pasta
    • 225g tomato sauce
    • 360ml water
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon garlic salt
    • 1 tablespoon chilli powder

    Prep:1min  ›  Cook:20min  ›  Ready in:21min 

    1. Heat oil in a saucepan over medium-high heat. Add the vermicelli and fry until browned. Pour in half of the tomato sauce and 240ml of the water. Season with cumin, garlic salt and chilli powder, and stir to blend. Bring to the boil, and cook until the liquid has almost evaporated.
    2. Stir in the remaining tomato sauce and water. Cover and cook over medium heat for about 10 minutes, or until the vermicelli is tender and the sauce has thickened.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (61)


    EXCELLENT! I sauted 1/2 onion along with the fideo for about 7 minutes stirring constantly so that the fideo wouldn't burn. Added 2 garlic cloves for 30 seconds. Added 1 1/2 cups chicken broth, 1/2 can tomato sauce, cumin, and salt. After liquid became creamy I added the 2nd half of the sauce as directed.So I really didn't change it up that much. Just added personal tastes. I will definetly use this recipe again. Oh..when I ate it I had shredded chicken with white corn tortillas on the side. THIS ONE IS A KEEPER!  -  02 Dec 2010  (Review from Allrecipes US | Canada)


    I make this by browning the rice, then adding 4 Tbsp. tomato paste, 1 tsp. chicken boullion, garlic salt and parsley to taste and water. The chicken bullion takes out the strong tomato taste and adds good flavor. This is excellent served with pinto beans and pork chili, tamales, enchiladas, almost anything!  -  18 Feb 2006  (Review from Allrecipes US | Canada)


    I didn't have the fideo noodles, but I did have a 1/2 pkg of angel hair pasta that I just broke up into 1/4th's. I really liked the flavor and texture of this dish. It's very similar to something I had at a restuarant many years ago. Great change from rice. I don't eat pasta very often, but I will remember this one.  -  19 Feb 2006  (Review from Allrecipes US | Canada)