Noodle Soup Mexican

For the noodle soup, peel and finely chop the shallot and the garlic clove.

Score the tomatoes crosswise at the blossom, pour boiling hot water over them, leave them in the water for a short time, skin them and cut them off.

Cut the chili in half, remove the seeds and cut off.

Rinse the marjoram and remove the stems.

Fry the broken spaghetti in a frying pan with 1 tbsp. of oil, set aside.

Put the remaining oil in a saucepan and sauté the shallot and garlic, add the chopped tomatoes, season with a little Tabasco, Worcester sauce and marjoram and sauté for about 10 minutes.

Add the roasted spaghetti and simmer repeatedly over low heat for about 15 minutes.

Season with salt and freshly ground pepper and bring to the table.

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