Fideus with salsa negra and avocado cream – Saturday Kitchen RecipesSaturday Kitchen Recipes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Thomasina Miers
From Saturday Kitchen

Ingredients

For the fideus

4 tbsp olive oil
250g/9oz angel hair pasta or vermicelli
600g/1lb 5oz fresh tomatoes
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1½ tsp sweet paprika
½ tsp dried Mexican oregano
1–2 tsp soft light brown sugar
1 green chilli, finely chopped
500ml/18fl oz vegetable stock
3 tbsp salted capers, soaked in water and drained
salt

For the avocado cream

1 large hass avocado (or 2 small), peeled and stone removed
1½ tbsp lime juice (from 1–2 limes), plus extra if needed
1½ tbsp chilled water, plus extra if needed
1½ tbsp extra virgin olive oil, plus extra if needed
2 tbsp finely chopped coriander stalks
1 jalapeño or other green chilli, stem removed and roughly chopped (optional)
salt and freshly ground black pepper

For the salsa negra

180ml/6¼fl oz rapeseed or groundnut oil
15g/½oz arbol chillies, stems and seeds removed
25g/1oz chipotle chillies, stems and seeds removed and cut into pieces
10 black garlic cloves, chopped
10 fresh garlic cloves, chopped
1 tbsp red wine vinegar
1 tbsp light brown sugar
½ tsp cumin seeds
salt and freshly ground black pepper

To serve

crème fraîche
handful coriander leaves, roughly chopped
1 lime, cut into wedges
50g/2oz capers

Method

To make the fideus, heat half of the oil in a large, deep frying pan or skillet. Add the pasta and fry until at least half is a dark golden colour, but not burnt. Drain on kitchen paper and wipe the pan.
Place the tomatoes, onion and garlic in a blender or food processor and blend until puréed.
Heat the remaining oil in the pan and add the puréed tomatoes onions and garlic along with the paprika, oregano, sugar and chilli. Simmer for 10 minutes until the sauce is thick and reduced and the flavours are concentrated. Add the stock, capers and 1 teaspoon of salt to the sauce and bring to the boil. Simmer for 5 minutes and season with salt and pepper (the sauce needs to season the pasta as well). Set aside.
To make the avocado cream, blend the avocado flesh with the lime juice, chilled water and olive oil in a blender or food processor. Add the chopped coriander stalks, 2–3 large pinches of salt and the chilli (if using). Blend again to a smooth, thick cream. Taste and adjust the seasoning and consistency of the avocado cream with more salt, water, lime or oil.
To make the salsa negra, combine the oil and the chillies in a large saucepan. Bring to a simmer over a medium–low heat, stirring frequently for about 5–7 minutes until fragrant and the chillies are slightly browning in spots. Stir in both garlics, the vinegar, sugar, cumin and 1 teaspoon of salt and take off the heat after 2 minutes. Leave to cool, then transfer the mixture to a blender or food processor and blend until it forms a smooth paste. Taste and season with salt and pepper for a balance of sweet, savoury and spicy.
To serve, heat the tomato sauce, add the pasta and cook for about 5–7 minutes, until the pasta is just tender and the sauce is thick. Serve in shallow, warmed pasta bowls with a spoonful of crème fraîche, the avocado slices or cream, a good drizzle of salsa negra, the lime wedges and lots of capers and fresh coriander sprinkled over.