One of my Facebook friends made an elaborate and beautiful fideo, which inspired me to throw together this very simplified imitation with whatever I had in the refrigerator. (It’s not really fideo, more like “in the style of”.) The goal was to create a side dish featuring string beans, that my seven year old would likely eat.
I like the taste of pasta browned in olive oil, which features here, and in dishes such as Egyptian koshari. Browning the pasta gives the dish an earthy, almost nutty flavor that I quite enjoy.
This is a great vegetarian or vegan side dish, or main dish. Leave out the cheese to keep it vegan. You can also add rehydrated dried porcini, in which case, I’d recommend using the leftover porcini water for the not-fideo instead of plain water. Oh, and this pasta is cooked almost like risotto, so no need to boil it first, as long as you’re using fideo, vermicelli, or capellini.
Serve with your protein of choice.
This recipe is one of a series promoting the Greatest Tomatoes From Europe. I’m taking part in this campaign because I genuinely love canned San Marzano tomatoes from Naples, and their versatility. They’re full of flavor and aroma, and perfect for cooking Mediterranean recipes, and much more.
not fideo
- olive oil
- 4oz capellini, angel hair, or fideo pasta
- 1 clove garlic, or small amount of other allium
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp hot paprika (optional)
- salt and pepper
- 1 1/2 cups European passata, or tomato purée
- 1 cup water
- 5 1/2 oz trimmed and halved string beans
- pecorino Romano, or other flavorful cheese (optional)
- Pour enough olive oil to cover the bottom of a saucepan or pot, and place on on medium heat.
- If using long pasta, break into smaller pieces and brown in the hot olive oil.
- Season with perhaps a 1/2 tsp salt.
- When pasta is brown, add the garlic and cook for a minute, then add passata.
- Add water and mix. Cover and cook for a few minutes, until the mixture begins to simmer.
- Remove the lid, add the green beans, and stir to combine.
- Continue simmering, uncovered.
- Cook for about 15 minutes, stirring frequently so that it doesn’t stick to the bottom.
- Reduce liquid as desired—you can go for a dry, or more soupy consistency.
- Taste and correct seasoning.
- Optional. Grate some pecorino Romano into the dish, mixing well.
- Optional. Mix in half a can of chickpeas.
