Vermicelli With Fresh Herb Tomato Sauce Recipes

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FRESH HERB TOMATO SAUCE

Make and share this Fresh Herb Tomato Sauce recipe from Food.com.

Provided by Chef Capani

Categories     Sauces

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11



Fresh Herb Tomato Sauce image

Steps:

  • Heat the olive oil in a sauce pan over medium heat.
  • Add garlic, onion, and red pepper flakes (if using).
  • Cook until onion is translucent (about 2 - 3 minutes).
  • Add tomato sauce, water, and sugar.
  • Bring to a boil and then reduce to a simmer for about 10 minutes.
  • Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
  • Remove from heat and enjoy!

1 tablespoon extra virgin olive oil
1 garlic clove, finely chopped
1 teaspoon red pepper flakes (optional)
1/4 cup onion, finely chopped
1 (28 ounce) can tomato sauce
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons basil, finely chopped
1 teaspoon oregano, finely chopped
1/2 teaspoon thyme, finely chopped
1/2 teaspoon parsley, finely chopped

VERMICELLI WITH FRESH HERBS

Herbs provide an aromatic flavor to this classic pasta dinner that's ready in 20 minutes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 10



Vermicelli with Fresh Herbs image

Steps:

  • Cook vermicelli as directed on package.
  • Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper. Stir in tomatoes.
  • Drain vermicelli. In large bowl, toss vermicelli and herb mixture. Sprinkle with pepper.

Nutrition Facts : Calories 410, Carbohydrate 64 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (about 1 1/2 cups), Sodium 45 mg, Sugar 2 g, TransFat 0 g

1 package (16 oz) vermicelli
1 tablespoon capers
1/4 cup olive or vegetable oil
2 tablespoons chopped pine nuts
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh basil leaves
1 pint (2 cups) cherry tomatoes, cut into fourths
Freshly ground pepper, if desired

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