A trip to the garden or farmers' market for ripe red tomatoes and fresh basil will yield a pasta sauce that boasts a bounty of summertime flavors.
8 ounces uncooked vermicelli
2 garlic cloves, minced
1 medium onion, thinly sliced
5 cups peeled, chopped tomato (about 5 medium tomatoes)
1/4 cup minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
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; cook, stirring constantly, 5 minutes or until onion is tender. Stir in 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. Serve immediately.