Pasta With

2 Jalapeno peppers; seeded and -chopped 4 md Garlic cloves; chopped

1/3 To 1/2 cup tomato sauce OR 1/3 To 1/2 cup tomato puree OR 1/4 c Tomato paste; mixed with

-cup water 1/2 lb Angel hair pasta, fideos OR Vermicelli or spaghettini Salt 1/2 c Green onions; chopped

2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about 1/2 minute. Add picadillo and tomato sauce and simmer

4 to 5 minutes until heated and thickened. Add a few tablespoons water if sauce is too thick. Taste and adjust seasonings. Cook pasta in a large pot of boiling salted water until just tender, al dente. Drain pasta and transfer to a bowl. Toss with

1 tablespoon oil if desired, then with

1/3 cup chopped green onions

and half the sauce. Top with remaining sauce, sprinkle with remaining green onions and serve. Makes 4 main-course servings. Source: Faye Levy's International Chicken Book. Note: fideos are very thin vermicelli-type noodles. Shared and MM by Judi M. Phelps. This e-mail address is being protected from spambots. You need JavaScript enabled to view it , This e-mail address is being protected from spambots. You need JavaScript enabled to view it , or This e-mail address is being protected from spambots. You need JavaScript enabled to view it