Vermicelli with Tomato-Basil Sauce

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.