This one is quick and easy. It would make a great first course for a big Mexican meal. It also works great as a main for a quick weekday dinner.
1 14-Ounce Can Fire Roasted Tomatoes
1 Clove Garlic
1/2 Small Onion, Cut in Chunks
2 Cups Broth (Chicken or Veggie)
8-10 Ounces Angel Hair Pasta or Vermicelli
1 Canned Chipotle in Adobo Sauce
2 tsp Canola Oil
Fresh Chopped Cilantro
Sliced Green Onions
Combine the tomatoes with their juice, the onion, garlic and chipotle in a food processor. Process until smooth.
Heat the canola oil in a skillet over medium heat. Break the angel hair pasta in about thirds and add to the hot oil. (If using vermicelli nests, add them directly to the hot oil.) Cook, stirring as needed until well browned. Add the tomato puree and the broth. Bring to a boil, reduce heat to medium-low, cover and cook until most of the liquid has been absorbed, about 5 minutes. Remove the lid and stir. Continue cooking as needed, stirring often, until most of the liquid has evaporated.
Spoon into bowls and garnish as desired.