Vermicelli with Tomato Basil

Ingredients

• 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

Preparation

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; 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.
3. Add cooked pasta to tomato mixture; cook, uncovered, until mixture is thoroughly heated, stirring occasionally. Sprinkle with cheese, and serve immediately.