Vermicelli is a very thin-stranded pasta. Spaghetti, fettuccine, angel hair, or other long pasta will also work.
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
How to Make It
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.