Vermicelli With Vegetable Sauce
|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)|
|Dry vermicelli/Spaghettini||12 Ounce|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
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.