Vegetables Recipes - Vermicelli with Tomatoes and Wine

Ingredients                     

• 30 ml/2 tbsp olive oil

• 4 garlic cloves, crushed

• 1 red onion, finely chopped

• 2 x 400 g/2 x 14 oz/2 large cans chopped tomatoes

• 325 ml//1 1/3 cups water

• 75 ml/5 tbsp dry white wine

• 50 g/2 oz/1/2 cup chopped basil

• 50 g/2 oz/1/2 cup chopped flat leaf parsley

• 5 ml/1 tsp caster (superfine) sugar

• Salt and freshly ground black pepper

• 175 g/6 oz vermicelli

• Freshly grated Parmesan cheese

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the garlic and onion and fry (sauté) for 2 minutes, stirring.

2. Add all the remaining ingredients except the pasta and cheese. Bring to the boil, stirring.

3. Add the pasta and simmer, stirring for 8 minutes until the pasta is cooked and bathed in sauce.

4. Sprinkle with Parmesan and serve straight away.