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Vermicelli With Vegetable Sauce

Italian.Chef's picture
Ingredients
  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Dry basil 1 Teaspoon
  Dry tarragon 1 Teaspoon
  Fennel seeds 1 Teaspoon
  Dry oregano leaves 1 Teaspoon
  Garlic 1 Clove (5 gm), minced / pressed
  Zucchini 3 Ounce, thinly sliced (Small Sized)
  Mushrooms 4 Ounce, thinly sliced
  Green bell pepper 4 Ounce, seeded and finely chopped (1 Small Sized)
  Dry red wine 1⁄2 Cup (8 tbs)
  Tomatoes 1 Pound, peeled, seeded, and chopped (3 Medium Sized)
  Canned tomato paste 6 Ounce (1 Can)
  Sugar 1 Teaspoon
  Dry vermicelli/Spaghettini 12 Ounce
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

Heat oil in a 3- to 3 1/2-quart pan over medium heat.
Add onion, basil, tarragon, fennel seeds, and oregano; cook, stirring often, until onion begins to soften (about 5 minutes).
Stir in garlic, zucchini, mushrooms, and bell pepper.
Cook, stirring often, until mushrooms begin to brown (8 to 10 minutes).
Add wine, tomatoes, tomato paste, and sugar.
Increase heat to high and bring mixture to a boil; reduce heat, cover, and simmer until sauce is thick (about 35 minutes), stirring occasionally.
Season to taste with salt and pepper.
When sauce is almost done, in a 5- to 6-quart pan, cook vermicelli in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain pasta well, then divide among 6 dinner plates and top with sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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