Sopa Seca Vegetariana Con Fideos - cooking recipe

Ingredients

12 ounces dry fideos
3 tablespoons olive oil
1/2 red bell pepper, seeded and diced
1 small white onion, peeled and chopped
3 garlic cloves
2 medium tomatoes, peeled and chopped
1/2 teaspoon dried oregano (Greek or Mexican)
1/2 green jalapeno, chopped, seeded if desired (read *NOTE)
3 cups vegetable broth or 3 cups water
crumbled mexican cheese (cotija, Parmesan or any appropriate salty-slash-stinky cheese)
fresh parsley, for garnish

Preparation

*NOTE: original recipe specified 1 tablespoon chili powder.
Leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8\"-1/4\" long.
Heat 2 tablespoons of the olive oil over medium heat. Add the pasta; stirring constantly until light browned, approximately 4-5 minutes.
In another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened.
Place the white onion, garlic, tomatoes, oregano and jalapeno in a blender and puree until smoothe. Add the puree to the fideos pasta, then add the broth (or water) and the red bell pepper. Stir only a few times.
Cover pan and cook over low heat 10 minutes or until all moisture is absorbed.
Fluff with a fork, transfer to a serving platter and top with the cheese and parsley.