Vermicelli with Tomato-Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A trip to the garden or farmers' market for ripe red tomatoes and fresh basil will yield a pasta sauce that boasts a bounty of summertime flavors. Ingredients:
8 ounces uncooked vermicelli |
cooking spray |
2 garlic cloves, minced |
1 medium onion, thinly sliced |
5 cups peeled, chopped tomato (about 5 medium tomatoes) |
1/4 cup minced fresh basil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (8-ounce) can no-salt-added tomato sauce |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add garlic and onion; cook, stirring constantly, 5 minutes or until onion is tender. Stir in tomato and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
3. Add cooked pasta to tomato mixture; cook, uncovered, until mixture is thoroughly heated, stirring occasionally. Sprinkle with cheese. Serve immediately.
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