Title: Vermicelli Cooked in Tomato Sauce
Categories: Pasta Side dish
Yield: 3 Servings

2	tb	Olive oil
3	md	Garlic cloves; minced
1	cn	28-oz. tomatoes; peeled and diced, undrained
1 1/3	c	Chicken broth; low sodium OR
1 1/3	c	Water
1/3	c	Dry red wine OR
1/3	c	Vermouth OR
1/3	c	Broth
1	ts	Sugar
1/4	ts	Cayenne pepper
1/2	c	Fresh basil; chopped
6	oz	Vermicelli; broken in halves
		Black pepper; freshly ground
2	tb	To 3 tbsp Parmesan cheese; grated

Heat oil in a lg. skillet over med-high heat. Add the garlic and saute 1 minute. Add the undrained tomatoes, broth, wine, sugar, cayenne, and basil. Bring to a boil and add the pasta. Cover and cook at a low boil about 10 mins., stirring often, until pasta has softened. Season w/pepper and Parmesan cheese.

Source: TPA Trib, 10/6/94 :: MM by Sue Woodward

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