Vermicelli With Tomato-Basil Sauce

• 8 oz. vermicelli (uncooked)
• 1 medium onion, thinly sliced
• 5 c. peeled tomatoes
• 1/4 c. minced fresh basil
• 2 Tbsp. grated Parmesan cheese
• vegetable cooking spray
• 2 cloves garlic, minced
• 1 (8 oz.) can no salt added tomato sauce
• 1/9 tsp. pepper

1. Cook vermicelli according to package directions, omitting the salt and fat; drain well, then set aside. Coat a Dutch oven with cooking spray; place over medium heat until hot.
2. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in tomato, tomato sauce, basil and pepper.
3. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Add vermicelli; cook, uncovered, until thoroughly heated, stirring occasionally. Transfer mixture to a large platter; sprinkle with Parmesan cheese.
4. Yields 8 servings (155 calories and 8% fat per 1 cup serving).

vermicelli, onion, tomatoes, fresh basil, parmesan cheese, vegetable cooking spray, garlic, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842723 (may not work)