Vermicelli With Tomato-Basil Sauce - cooking recipe

Ingredients

8 oz. vermicelli (uncooked)
1 medium onion, thinly sliced
5 c. peeled tomatoes
1/4 c. minced fresh basil
2 Tbsp. grated Parmesan cheese
vegetable cooking spray
2 cloves garlic, minced
1 (8 oz.) can no salt added tomato sauce
1/9 tsp. pepper

Preparation

Cook vermicelli according to package directions, omitting the salt and fat; drain well, then set aside. Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add onion and garlic; saute 5 minutes or until onion is tender. Stir in tomato, tomato sauce, basil and pepper.
Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Add vermicelli; cook, uncovered, until thoroughly heated, stirring occasionally. Transfer mixture to a large platter; sprinkle with Parmesan cheese.
Yields 8 servings (155 calories and 8% fat per 1 cup serving).