Vermicelli with Tomatoes and Fresh Herbs

Oxmoor House
5 servings.


+ Add To Shopping List
Olive oil-flavored vegetable cooking spray
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


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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 375
Caloriesfromfat 20 %
Fat 8.2 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.2 g
Carbohydrate 64.4 g
Fiber 0.0 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 447 mg
Calcium 0.0 mg