| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | 28 oz crushed tomatoes | |
| 1 1/2 | t | Garlic powder or 2 tbsp |
| minced garlic from a jar | ||
| or | ||
| fresh to taste | ||
| 1 | T | Chopped dried onion or fresh |
| onion minced to taste | ||
| 1 | T | Dried basil |
| 1 | T | Dried oregano |
| 1 | t | Sugar, optional but does |
| bring out the flavor of | ||
| the | ||
| tomato sauce | ||
| 1/4 | t | Cayenne, i use chili |
| powder | ||
| 1 1/3 | c | Water |
| 1/3 | c | Wine or 1/3 c water, you |
| need the liquid the wine | ||
| adds a nice full flavor | ||
| 6 | oz | Vermicelli, must be |
| vermicelli otherwise it | ||
| won't cook all the way | ||
| through up to 8 |
INSTRUCTIONS
(modified from "spaghetti" by joie warner) dump into a medium pot everything but the pasta. bring to a boil on medium high heat. add the vermicelli, and return to a boil. stir gently, and cook for 8-10 minutes, or until al dente. stir while pasta is cooking---it will stick to the bottom of the pot. i stir it every 3 or 4 minutes. you may need to lower the heat. spices are adjustable, i just throw in however much until it smells good to me, on that particular night. leftovers rehated the next day are just as good, if not better. the vermicelli absorbs the flavors of the tomato sauce, while thickening the sauce. i find if i use a can of tomatoes with salt added during canning, i don't need to add any salt at the end. yum! Posted to fatfree digest by FUZY76B@prodigy.com (MRS AMY E CAMPBELL-SMITH) on Apr 20, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 230
Calories From Fat: 13
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 2522.6mg
Potassium: 2203.6mg
Carbohydrates: 52.5g
Fiber: 14.6g
Sugar: 28.6g
Protein: 10.9g