Vermicelli with Tomato Basil



8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 163
Caloriesfromfat 0.0 %
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


8 ounces uncooked vermicelli
Cooking spray
2 garlic cloves, minced
1 onion, thinly sliced
5 cups chopped seeded peeled tomato (about 5 tomatoes)
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated fresh Parmesan cheese


Cook pasta according to package directions, omitting salt and fat. Drain.

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 4 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.