Ready for a recipe that’s part pasta, part soup, and all comfort? Meet Garlicky Vermicelli, also known as Fideo! This incredible one-pot wonder is my go-to for a quick, soul-warming weeknight dinner. The magic happens when you toast the delicate pasta strands in fragrant garlic and olive oil until they’re nutty and golden brown. Then, we simmer it all in a rich vegetable broth until it becomes a gloriously brothy, stew-like dish. It’s the perfect marriage of textures and flavors, delivering maximum coziness in under 30 minutes. Let’s get cooking!
Ingredients
• 1/4 cup / 60 ml olive oil
• 1/2 lb / 225 g fideo or vermicelli pasta
• 2 tbsp / 6-8 cloves minced garlic, or more to taste
• Salt and freshly ground black pepper, to taste
• 4 to 6 cups / 950 ml to 1.4 L vegetable stock, warmed
• 1 cup / 100 g freshly grated vegetarian Parmesan cheese
• 1/2 cup / a small bunch fresh parsley, chopped
Instructions
1. First, break up the pasta. Place the brittle vermicelli or fideo in a large zip-top bag and gently beat it with a rolling pin, or simply crush it between your hands directly over your pot to break it into smaller, bite-sized pieces.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the broken pasta and minced garlic. Season generously with salt and pepper.
3. Cook, stirring frequently, for 5 to 10 minutes. You’re looking for the pasta and garlic to become beautifully toasted, golden brown, and incredibly fragrant. Don’t rush this step—it builds the foundational nutty flavor of the dish!
4. Carefully pour in 5 cups (about 1.2 L) of the warm vegetable stock and bring the mixture to a boil.
5. Reduce the heat to a simmer and cook, stirring occasionally, for about 10 minutes. The pasta will absorb most of the liquid. If the mixture looks too dry before the pasta is tender, add the remaining cup of stock.
6. Taste the pasta to check for doneness. If it’s still a bit tough, cook for another few minutes. Once tender, remove from the heat. Adjust the seasoning with more salt and pepper if needed.
7. To serve, ladle the garlicky fideo into bowls and finish with a generous sprinkle of grated Parmesan cheese and fresh parsley. Enjoy immediately!
Nutritional Information
• Disclaimer: The following is an estimate per serving, based on 6 servings. Actual values may vary.
• Calories: 450 kcal
• Protein: 15 g
• Carbohydrates: 50 g
• Fat: 22 g
Pro Tips
• for Perfect Fideo
• To easily break the fideo or vermicelli, place it in a zip-top bag and gently crush it with a rolling pin or the bottom of a pan. This contains the small pieces and ensures even toasting.
• For a briny, umami-packed twist, stir in 1/2 cup of tapenade after toasting the pasta. In this version, you can skip the Parmesan or swap it for toasted breadcrumbs for a delightful crunch.
• Craving some smoky heat? When the pasta is toasted, stir in 3 chopped tomatoes (canned and drained works well) and a minced chipotle chile in adobo sauce. Sauté for 3 minutes before adding the stock, and consider swapping the Parmesan for grated manchego cheese.
