Mexican-Style

Sopita

with Farmer Cheese

HANDS-ON TIME

20 MIN

TOTAL TIME

30 MIN

Serves 4

I lived with my best friend Brandon during my first year in New York City. We shared a two-bedroom, railroad-style apartment in Queens, where we pretty much spent every cent we had on rent (and the occasional $5 bottle of wine). This was Brandon’s version of Top Ramen because it was super cheap and still exceptionally satisfying. The trick is to toast pasta shells in butter and oil. It really is a brilliant technique because it adds a particularly delicious nutty flavor—much like you get from browned butter—as well as a toothsome texture.

• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• ½ pound small pasta shells
• 1 onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• Kosher salt
• 1 quart low-sodium chicken broth
• 1 (8-ounce) can tomato sauce
• Freshly ground black pepper
• Sliced radishes, for topping
• Fresh cilantro leaves, for topping
• Crumbled farmer cheese, for topping

In a large saucepan, melt the butter in the olive oil over medium-high heat. Add the pasta and cook, stirring, until the pasta is lightly browned, about 8 minutes. Add the onion, jalapeño, garlic, and a generous pinch of salt. Cook over medium heat, stirring occasionally, until the onion is softened, 5 to 7 minutes. Stir in the broth, tomato sauce, and 2 cups water. Simmer over medium-high heat, stirring occasionally, until the pasta is tender and coated in a light sauce, about 10 minutes. Season the sopita with salt and pepper.

Spoon the sopita into bowls and top with sliced radishes, cilantro leaves, and crumbled farmer cheese.