Sopita
Sopita is a childhood favorite. It is basically tiny shaped pasta cooked in a tomato based sauce. You can also use elbow noodles or small shell pasta. Its delicious and I have never seen a child turn it down.
There is an option to add crushed peppers to this recipe to give it a little kick. It can get spicy if you are feeding children maybe skip the peppers.
If you want to make the sopita more of a meal, just add cooked refried beans when you add the broth and water and let the beans cook with the pasta.
The pasta will cook faster if you cover the pan with a lid. Just be sure to watch it closely so it doesn’t burn.
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Ingredients
Adjust Servings
| 1bag Sopita noodle, stars, letters or shells | |
| 2 tsp Olive oil | |
| 1cup Broth | |
| Salt to taste | |
| 4oz Blended unflavored tomatoes | |
| 2Tbs Chopped onion | |
| 1large clove Garlic chopped | |
| 1tsp Crushed peppers (optional) | |
| 1 Cup Water |
Directions
1.
Heat the olive oil in a large pan on medium high. Add chopped onion and 1/2 bag sopita pasta. Sauté for a minute then add garlic. Continue to move pasta around so it doesn’t burn. When the pasta turns golden it’s ready for the sauce.
Turn the heat down to medium-low. Add 8 oz of tomatoes to the pasta and cook for about 30 seconds being sure to coat the pasta. Add a cup of water and a cup of broth. Mix together. Add about a tsp of salt and a couple of pinches of crushed peppers (if using). Let cook on medium-low heat.
If the pasta isn’t done but you run out of liquid, add more broth. Add more salt to taste.
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