Vermicelli with Tomatoes and Fresh Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
olive oil-flavored vegetable cooking spray |
2 teaspoons sun-dried tomato-garlic oil or garlic-flavored olive oil, divided |
1/2 cup chopped onion |
1/2 cup shredded carrot |
2 cloves garlic, minced |
6 cups peeled, seeded, and chopped tomato |
2 (8-ounce) cans no-salt-added tomato sauce |
1/2 cup chopped fresh basil |
1/4 cup chopped fresh marjoram |
1 teaspoon coarsely ground pepper |
1/2 teaspoon salt |
1 1/2 tablespoons chopped walnuts |
10 ounce vermicelli, uncooked |
2 1/2 ounces basil-tomato (or regular) feta cheese |
Directions:
1. Coat a Dutch oven with cooking spray; add 1 teaspoon Sun-Dried Tomato-Garlic Oil. Place over medium-high heat until hot. Add onion, carrot, and garlic, and saute until tender. Add tomato and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened. Set mixture aside, and keep warm.
2. Heat remaining 1 teaspoon Sun-Dried Tomato Garlic Oil in a small skillet over medium heat; add walnuts. Cook until lightly browned, stirring frequently. Set walnuts aside.
3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta on a serving platter; spoon tomato mixture over pasta. Sprinkle with walnuts and cheese.
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