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Categories:
olive oil garlic tomatoes chicken broth vegetable broth red wine sugar cayenne pepper fresh basil vermicelli pasta Parmesan cheese
Viewed: 103 - Published at: 9 years agoIngredients
- 2 tsp. olive oil
- 3 medium cloves garlic, peeled and minced
- 1 (28 oz.) can peeled and diced tomatoes, undrained
- 1 1/3 c. low sodium chicken broth
- vegetable broth or water
- 1/3 c. dry red wine or vermouth
- 1 tsp. sugar
- 1/4 tsp. cayenne pepper
- 1/2 c. chopped fresh basil or parsley
- 6 oz. vermicelli pasta, broken in half
- 2 to 3 Tbsp. grated Parmesan cheese
Method
- Heat oil in a large skillet set over medium-high heat.
- Add the undrained tomatoes, broth, wine, sugar, cayenne and basil. Bring to a boil and add the pasta.
- Cover and cook at low boil, about 8 to 10 minutes, stirring often, until the pasta has softened.
- Season with pepper.
- Garnish each serving with Parmesan cheese.
