Vermicelli Alla Marinara Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SAUCE==,
1 t: Salt or to taste,
1/4 cup: Olive oil,
6 T: Grated Parmesan opt.,
1: Garlic clove, peeled
PASTA==,
1: Red pepper pod, seeded
6 quart: Water,
3 cup: Peeled plum tomatoes,
6 t: Salt,
1/2 t: Oregano,
1 1/4 lbs: Vermicelli,
1 T: Chopped fresh parsley,
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: theyve 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
Source from luhu.jp
the garlic and red pepper. When the garlic is golden and the pepper
deep brown, remove them: theyve 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
Source from luhu.jp