Vermicelli with Tomato Basil Sauce
|Vermicelli||8 Ounce, uncooked|
|Vegetable cooking spray||1|
|Onion||1 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||5 Medium, peeled, chopped to make 5 cups|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Cook vermicelli according to package directions, omitting salt and fat.
Drain well, and set aside.
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add onion and garlic; saute 5 minutes or until onion is tender.
Stir in tomato, tomato sauce, basil, and pepper.
Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally.
Add vermicelli; cook, uncovered, until thoroughly heated, stirring occasionally.
Transfer mixture to a large platter; sprinkle with Parmesan cheese.