1/4 cup olive oil
1/4 cup chopped garlic
salt and pepper
2 tsp sweet paprika (preferably pimentón)
1/2 cup fried bread crumbs (see below) for garnish (I used seasoned panko crumbs)
Put the noodles in a sturdy bag and whack them with a rolling pin or the back of a knife, breaking them into 1- to 2-inch pieces. (My pasta was already broken up.)
Put the oil in a large pot over medium-low heat. When it’s hot, add the garlic and cook, stirring frequently, until soft and beginning to color, 5 to 8 minutes.
Raise the heat to medium-high. Add the noodles, sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken, a minute or 2. They will probably not cook perfectly evenly — some will become darker than others — but avoid letting more than a few pieces blacken.
Add the paprika and most of the parsley and stir for a minute to coat the noodles. Add the stock, taking care to loosen any noodles or garlic that might have stuck to the bottom of the pan. Cook, stirring occasionally, until the noodles are just tender, 8 to 10 minutes. Taste and adjust the seasoning. Serve right away, garnished with the remaining 2 tablespoons or so of parsley and the bread crumbs.
To Make Breadcrumbs: Tear a few slices of good-quality bread (preferably a day or two old) into pieces and put them in a food processor. Pulse a few times, then let the machine run for a few seconds until coarsely chopped. For every 1/2 cup of bread crumbs, heat about 1 tablespoon olive oil in a skillet. When it’s hot, add the crumbs and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with salt or and drain on towels; use immediately.
Notes/Results: Really good, similar to the Sopa Seca and just as delicious--garlicky and satisfying. I know I made a lot of changes to the recipe but I am happy with all of them, even the couscous. The breadcrumbs are a great textural addition to the soup--their crispness a good contrast with the soft pasta. I would happily make this again.
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
- Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).