Vermicelli with Tomato-Basil Sauce

Oxmoor House
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.
8 servings (serving size: 1 cup)


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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


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.

Created date

April 2008

Nutritional Information

Calories 163
Caloriesfromfat 10 %
Fat 1.9 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.3 g
Carbohydrate 29.9 g
Fiber 2.9 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 147 mg
Calcium 0.0 mg