Mexican Sopa de Fideos

MEXICAN SOPA DE FIDEOS (NOODLE SOUP) 2 Tbs (30 ml) olive oil 2 oz (55 g) spaghetti, vermicelli, or other thin noodle, broken into 2-inch (5 cm) pieces 1 15-oz (225 g) can tomatoes with their liquid 1 onion, chopped 2-4 cloves garlic, chopped 6 cups (1.5 L) beef or chicken stock Salt and freshly ground pepper to taste 1/4 cup (60 ml) dry sherry (optional) Freshly grated Parmesan cheese for garnish

Heat the oil in a large pot over high heat and saute the broken noodles until lightly browned. Meanwhile, combine the tomatoes, onion, and garlic in an electric; blender or food processor and puree until smooth. Pour the tomato mixture into the pot with the noodles and cook for 5 minutes, stirring frequently. Add the stock and simmer covered until the noodles are tender, 5 to 10 minutes. Adjust the seasoning with salt and pepper and stir in the sherry if desired. Serve with grated Parmesan on the side. Serves 4 to 6.

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