Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 cn (28 oz) crushed tomatoes
- 1 1/2 ts Garlic powder or 2 tbsp
- 1 tb Chopped dried onion or fresh
- 1 ts Sugar; (optional, but does
- 1/4 ts Cayenne; (i use chili
- 1/3 c Wine or 1/3 c water; (you
- 6 oz Vermicelli; (must be
- 1 1/3 c Water
- 1 tb Dried oregano
- 1 tb Dried basil
Preparation
(modified from "spaghetti" by joie warner) dump into a medium pot everything but the pasta. bring to a boil on medium high heat. add the vermicelli, and return to a boil. stir gently, and cook for 8-10 minutes, or until al dente. stir while pasta is cooking---it will stick to the bottom of the pot. i stir it every 3 or 4 minutes. you may need to lower the heat. spices are adjustable, i just throw in however much until it smells good to me, on that particular night. leftovers rehated the next day are just as good, if not better. the vermicelli absorbs the flavors of the tomato sauce, while thickening the sauce. i find if i use a can of tomatoes with salt added during canning, i dont need to add any salt at the end. yum! Posted to fatfree digest by FUZY76B@prodigy.com (MRS AMY E CAMPBELL-SMITH) on Apr 20, 1998
