6 cups hot cooked vermicelli (12 ounces uncooked pasta)
How to Make It
Heat oil in a large nonstick skillet over high heat. Add onion and next 5 ingredients (onion through red pepper); sauté 5 minutes. Add water, capers, olives, vinegar, and marinara sauce, and bring to a simmer over medium heat, stirring frequently. Serve over vermicelli.
This is AMAZING. It is particularly amazing considering that it is a totally veggie-centered meal. My husband said "what smells so good" when we cooked it and when we reheated leftovers. He said he would like to eat it again. I put in celery in addition to the vegetables because I had a lot on hand I wanted to use up. I always substitute capers for olives, so I just used a whole jar of capers and no olives. I imagine lots of different vegetables could substitute in, as long as they are relatively sturdy. The sauce is somewhat crunchy but so fresh tasting! And yet the depth of the sauce from the balsalmic and the fennel is really sophisticated. I can't recommend it enough. Particularly good for a vegetarian guest.