Vermicelli With Fresh Herb Tomato Sauce Recipes

VERMICELLI WITH FRESH HERB-TOMATO SAUCE

Vermicelli with Fresh Herb-Tomato Sauce image

A fresh tomato sauce is the perfect topping for pasta. This version gets zesty flavor from lemon peel, along with traditional fresh basil and other herbs and seasonings.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 5

Number Of Ingredients 10

Ingredients

7 oz uncooked vermicelli
3 medium tomatoes, seeded, chopped (about 2 cups)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
1/8 teaspoon coarse ground black pepper
1 clove garlic, minced

Steps:

Cook and drain vermicelli as directed on package.
Meanwhile, in large bowl, mix remaining ingredients.
Gently stir cooked vermicelli into tomato mixture to coat.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g

VERMICELLI WITH FRESH HERBS

Vermicelli with Fresh Herbs image

Herbs provide an aromatic flavor to this classic pasta dinner that's ready in 20 minutes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1 package (16 oz) vermicelli
1 tablespoon capers
1/4 cup olive or vegetable oil
2 tablespoons chopped pine nuts
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh basil leaves
1 pint (2 cups) cherry tomatoes, cut into fourths
Freshly ground pepper, if desired

Steps:

Cook vermicelli as directed on package.
Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper. Stir in tomatoes.
Drain vermicelli. In large bowl, toss vermicelli and herb mixture. Sprinkle with pepper.

Nutrition Facts : Calories 410, Carbohydrate 64 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (about 1 1/2 cups), Sodium 45 mg, Sugar 2 g, TransFat 0 g

FAST HERBED VERMICELLI

Fast Herbed Vermicelli image

Parsley, basil, rosemary and sage combine with tomatoes and pine nuts to bring fanciful flavors to this easy pasta toss.

Provided by Betty Crocker Kitchens

Categories Entree

Time 17m

Yield 6

Number Of Ingredients 10

Ingredients

1 package (7 ounces) vermicelli
1 tablespoon olive or vegetable oil
2 tablespoons pine nuts, toasted
2 tablespoons sliced ripe olives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
1 pint cherry tomato, cut into fourths (2 cups)
Freshly ground pepper

Steps:

Cook and drain vermicelli as directed on package.
Toss vermicelli and remaining ingredients.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg

VERMICELLI WITH SAUCE ALLA SOFIA

Vermicelli with Sauce alla Sofia image

Provided by Sophia Loren

Categories Garlic Olive Pasta Quick & Easy Parsley Capers Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 garlic cloves
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced (1 1/2 cups)
4 anchovy fillets, rinsed, patted dry, and chopped
1/3 cup brine-cured green olives, pitted
2 teaspoons drained bottled capers
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 1 teaspoon olive oil
1 lb vermicelli (thin spaghetti) or linguine

Steps:

With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.
Cook pasta in a 6- to 8-quart pot of boiling until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.

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