This is a simple one-pot pasta recipe reminiscent of risotto due to the technique of toasting the thin noodles first with onions in a skillet. In mexico, it's known as fideo seco. This is the most simple version of that. After the noodles get some nice color on them, they'll braise in a tomato-enriched adobo sauce until jammy and creamy, not saucy. This method goes way beyond a plain pot of spaghetti with sauce, instead, infusing each noodle with the slightly smoky flavors of canned adobo sauce. The flavors are so mild and comforting, it's a hit of a dish for kids, too. Sour cream and avocado cut through the richness, and fresh cilantro brightens the whole dish. Give it a stir often to allow for even cooking of the noodles and prevent scorching at the bottom. Shop for manischewitz fine egg noodles, or fideo noodles.
