A Mexican dish of baked pasta with chillies, tomatoes and herbs from Thomasina Miers
By Thomasina Miers
  • Rating:
  • Serves: 4
  • Cook Time: plus 1 hr if making pigeon stock
  • Prep Time: 10 minutes
  • Effort: medium


For the fideos

  • 2 tbsp olive oil
  • 250 g angel hair pasta
  • 1 medium onion
  • 2 cloves garlic
  • 800 g tomatoes, quartered
  • 1-2 tbsp chipotles en adobo, or smoked paprika
  • 1 pinch brown sugar
  • 1 pinch oregano
  • 500 ml chicken or pigeon stock, (see below)
  • 4 tsp soured cream
  • 1 tbsp chopped coriander
  • 100 g pecorino cheese, grated

Pigeon stock

  • 1 pigeon
  • 2 carrots, quartered
  • 1 onion, quartered
  • 1 stick celery
  • 6 peppercorns
  • 2 bay leaves
  • 1 sprig thyme


1. For the optional pigeon stock: put the pigeon carcass, carrots, onion, celery, peppercorns, bay leaves and thyme in a large saucepan. Cover with water and bring to the boil. Leave to simmer for up to an hour, then strain.

2. For the fideos: preheat the oven to 200C/gas 6. Heat 1 tablespoon of oil in a large, heavy based frying pan and fry the pasta until golden, stirring constantly to give an even colour and avoid burning. Drain on kitchen paper.

3. Preheat a griddle pan over a medium-high heat. When hot, cook the onion, garlic and tomatoes until softened and slightly charred - it will take about 5 minutes for the garlic and tomatoes and 10-15 minutes for the onions. Once softened, blend them and the chipotles together in a food processor.

4. Heat the remaining olive oil and fry the vegetable purée. Season with salt, pepper, sugar and oregano. Cook for 5 minutes, then add the stock and simmer for 10-15 minutes, allowing the flavours to combine.

5. Arrange the pasta in individual baking dishes. Pour over the sauce and bake for about 20 minutes, or until the pasta is tender.

6. Serve in earthenware bowls, garnished with a dollop of soured cream, a little coriander and a sprinkle of Pecorino cheese.

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