Basil Scented Pas
|Water||6 Cup (96 tbs)|
|Corn oil||1 1⁄2 Teaspoon|
|Fresh basil leaves||2 , chopped|
1) In a small Dutch Oven, bring the water to a boil.
2) Add the vermicelli and let the water return to a boil
3) Cook the vermicelli, uncovered, till it is cooked al dente. Drain well.
4) In a large bowl, combine together the cooked vermicelly, oil and basil. Toss lightly to coat well.
5) Put the preparation on a decorative serving plate and serve the Basil Scented Pas while still piping hot.