Ingredients for Vermicelli With Fresh Tomatoes And Herbs
- 8 ounces vermicelli pasta
- 2 pounds ripe tomatoes
- Fresh Parmesan Cheese
- Fresh Basil
- Fresh Chives
- Vegetable Oil
- Salt
- Lemon, Rind Of
- Ground Black Pepper
- Garlic Cloves
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How to Make Vermicelli With Fresh Tomatoes And Herbs
- Bring a large pot of salted water to a boil. Add 8 ounces of vermicelli pasta and cook according to package directions, until al dente (about 8-10 minutes).
- While the pasta cooks, prepare the tomato mixture. Core and chop 2 pounds of ripe tomatoes. Finely chop 1/4 cup fresh basil, 2 tablespoons fresh oregano, and 1 clove garlic.
- In a large bowl, gently combine the chopped tomatoes, basil, oregano, garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, salt, and freshly ground black pepper to taste.
- Once the pasta is cooked, drain it thoroughly and immediately add it to the tomato mixture.
- Toss gently to coat the pasta evenly with the tomato mixture. Taste and adjust seasoning as needed.
- Serve immediately, garnished with extra fresh basil leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
16g
Carbs
13g
