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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A pasta dish that can serve as a side or a meatless entree. We always have this with Chuletas al Vino.(#256101) Ingredients:
1 medium onion, chopped |
3 garlic cloves, minced |
1/4 cup olive oil |
12 ounces vermicelli, broken into thirds |
3 cups chicken broth |
14 1/2 ounces diced tomatoes |
1/4 teaspoon pepper |
3/4 cup shredded muenster cheese |
Directions:
1. In a Dutch oven cook the onion and garlic in 1 Tablespoon olive oil until tender.
2. Remove onion and garlic and set aside.
3. Add remaining oil to pan; cook vermicelli half at a time until golden.
4. Add onions and garlic to vermicelli in pan; stir in broth, undrained tomatoes and pepper.
5. Heat to boiling, reduce heat, cover and simmer 15 to 20 minutes or until pasta is tender. (Check liquid level about halfway through and stir so you don't get burnt spots!).
6. Transfer to serving dish and top with cheese.
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