Ok, So I just love Sopa Seca, I love how the noodles absorb the sauce. I even like the toasted noodles just to nibble on. So the other night, as I was devouring the noodles, I thought it would be yummy Italian-style.
So I'm following Diana Kennedy's recipe, except baking it for 30 - 40 mins (following Cooks Illustrated recipe), and I'm using Linguine.
I guess this is basically just baked spaghetti, without the spinach and without boiling the noodles. Wonder if I could add spinach to it? (Maybe next time...)
Is there an official name for the Italian version of this?
And, doggone, the noodles go from "almost there" to "can we still eat these" QUICKLY, even on med-low heat!
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