Vermicelli Cooked In Tomato Sauce

• 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

1. Heat oil in a large skillet set over medium-high heat.
2. Add the undrained tomatoes, broth, wine, sugar, cayenne and basil. Bring to a boil and add the pasta.
3. Cover and cook at low boil, about 8 to 10 minutes, stirring often, until the pasta has softened.
4. Season with pepper.
5. Garnish each serving with Parmesan cheese.

olive oil, garlic, tomatoes, chicken broth, vegetable broth, red wine, sugar, cayenne pepper, fresh basil, vermicelli pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783443 (may not work)