Tomato-Basil Pasta

Oxmoor House
Vermicelli is a very thin-stranded pasta. Spaghetti, fettuccine, angel hair, or other long pasta will also work.
8 servings (serving size: 1/2 cup)


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Cooking spray
1 garlic clove, minced
1 small onion, thinly sliced
2 1/2 cups chopped seeded peeled tomato (about 3)
1/4 cup no-salt-added tomato sauce
1 1/2 teaspoons olive oil
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups hot, cooked vermicelli
3 tablespoons freshly grated Parmesan cheese


Prep: 22 Minutes
Cook: 25 Minutes

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add garlic and onion; sauté 5 minutes or until onion is tender. Stir in chopped tomato and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

Add cooked pasta to tomato mixture; cook, uncovered, until mixture is thoroughly heated, stirring occasionally. Sprinkle with cheese, and serve immediately.

Created date

March 2010

Nutritional Information

Calories 94
Fat 1.9 g
Satfat 0.6 g
Protein 3.4 g
Carbohydrate 15.8 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 123 mg
Caloriesfromfat 18 %
Fiber 1.6 g
Calcium 39 mg