Vermicelli with Fresh Tomatoes and Herbs
Delight in the vibrant flavors of Mediterranean-inspired simplicity with this Vermicelli with Fresh Tomatoes and Herbs recipe. This quick and easy dish combines al dente vermicelli pasta with a luscious, garlicky tomato sauce made from perfectly ripe tomatoes, fresh basil, and parsley. A splash of extra virgin olive oil elevates the flavors, while optional red chili flakes add a gentle kick for spice lovers. With a cooking time of just 15 minutes and minimal prep, this dish is perfect for weeknight dinners or casual entertaining. Top it off with freshly grated parmesan for a rich, savory finish, and serve it alongside crusty bread or a green salad for a complete meal. Every bite is a celebration of fresh, wholesome ingredients!
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Ingredients
- 250 grams vermicelli pasta
- 4 medium ripe tomatoes
- 4 tablespoons extra virgin olive oil
- 3 small garlic cloves
- 10 leaves fresh basil leaves
- 2 tablespoons fresh parsley
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams parmesan cheese (optional)
- 2 liters water
Directions
Step 1
Bring 2 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Step 2
Add the vermicelli pasta to the pot and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the vermicelli and set aside.
Step 3
While the pasta is cooking, dice the tomatoes into small pieces. Mince the garlic cloves and roughly chop the fresh basil leaves and parsley.
Step 4
In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 5
Add the diced tomatoes to the skillet and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down slightly and form a light sauce.
Step 6
Season the tomato mixture with red chili flakes (if using), black pepper, and an additional pinch of salt to taste.
Step 7
Add the cooked vermicelli to the skillet, tossing to coat the pasta evenly with the tomato sauce. If the mixture seems dry, add a splash of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Step 8
Remove the skillet from heat and stir in the fresh basil and parsley.
Step 9
Divide the vermicelli among serving bowls and top with freshly grated parmesan cheese, if desired.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2909.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1680.8 |
| Total Fat 74.2g | 0% |
| Saturated Fat 17.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 44.6mg | 0% |
| Sodium 3148.7mg | 0% |
| Total Carbohydrate 213.1g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 17.4g | |
| Protein 54.7g | 0% |
| Vitamin D 10.7IU | 0% |
| Calcium 854.7mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1619.6mg | 0% |
Source of Calories