Vermicelli alla marinara
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SAUCE== | ||
| ¼ | cup | Olive oil |
| 1 | Garlic clove, peeled | |
| 1 | Red pepper pod, seeded | |
| 3 | cups | Peeled plum tomatoes |
| ½ | teaspoon | Oregano |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | teaspoon | Salt or to taste |
| 6 | tablespoons | Grated Parmesan opt. |
| PASTA== | ||
| 6 | quarts | Water |
| 6 | teaspoons | Salt |
| 1¼ | pounds | Vermicelli |
Directions
Heat the olive oil in a small frying pan over medium heat along with the garlic and red pepper. When the garlic is golden and the pepper deep brown, remove them: they've done their flavoring job. Cool the pan and then add the tomatoes, crushing them slightly as you stir them in. Add the oregano and bring the combination back to a boil, reduce the heat to a simmer, and cook about 20 minutes, or until the sauce has thickened. Add the parsley and salt. Cook and drain the pasta and put it on a serving platter. Cover with sauce, and gently turn the pasta over and over. Sprinkle with cheese if you wish and serve at once. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 09-25-94