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Home > Recipes > Pasta and Pizzas > Tomato and Garlic Vermicelli

Tomato and Garlic Vermicelli

Submitted by: John Albert

Date submitted: 26 June 2012 at 12:19:19

Cover Recipe: "Tomato and Garlic Vermicelli."

Tomato and Garlic Vermicelli

Total Time:

15 minutes

Originaly Yeild:

4 servings




500 g,  vermicelli pasta

2 lb,  900g tomatoes

150 g,  garlic, crushed

1 tbsp,  olive oil

50 g,  handful chopped fresh basil

1 tbsp,  tomato purée

1 tsp,  salt and freshly ground black pepper to taste

2 tsp,  grated Parmesan cheese


  1. In a medium kettle, place tomatoes and just bring to the boil. Pour off excess water, and cover again with cold water. Peel. Cut into small pieces.
  2. Cook the vermicelli according to package directions.
  3. In a large frying pan, heat olive oil and sauté the garlic until it turns translucent, don’t overcook the garlic.
  4. Stir in the tomato purée. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
  5. Drain the pasta, but do not rinse in cold water. Toss with a drizzle of olive oil, and then mix into the sauce. Reduce the heat to the lowest setting. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with freshly grated Parmesan cheese.

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