Vermicelli Cooked In Tomato Sauce - cooking recipe

Ingredients

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

Preparation

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.