Vermicelli With Tomatoes And Fresh Herbs

• Olive oil-flavored vegetable cooking spray
• 1/2 cup chopped onion
• 1/2 cup shredded carrot
• 2 cloves garlic, minced
• 6 cups peeled, seeded, and chopped tomato
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh marjoram
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 1 1/2 tablespoons chopped walnuts
• 10 ounce vermicelli, uncooked
• 2 1/2 ounces basil-tomato (or regular) feta cheese

1. Coat a Dutch oven with cooking spray; add 1 teaspoon Sun-Dried Tomato-Garlic Oil. Place over medium-high heat until hot. Add onion, carrot, and garlic, and saute until tender. Add tomato and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened. Set mixture aside, and keep warm.
2. Heat remaining 1 teaspoon Sun-Dried Tomato Garlic Oil in a small skillet over medium heat; add walnuts. Cook until lightly browned, stirring frequently. Set walnuts aside.
3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta on a serving platter; spoon tomato mixture over pasta. Sprinkle with walnuts and cheese.

olive oil, onion, shredded carrot, garlic, tomato, salt, fresh basil, fresh marjoram, ground pepper, salt, walnuts, vermicelli, basiltomato

Taken from www.myrecipes.com/recipe/vermicelli-with-tomatoes-fresh-herbs (may not work)