Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable or olive oil
1/2 pound vermicelli, broken into small pieces
1 small onion -- finely chopped
2 cloves garlic -- minced
3 medium tomatoes, peeled and coarsely chopped
-- into 1/4" chunks
2 canned chipotle chiles -- finely chopped
1 teaspoon fresh oregano leaves or 1/2 tsp. dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups vegetable broth
1 cup freshly grated Parmesan cheese (optional)
1/2 cup fresh parsley -- chopped
Heat oil in a large pot. Add the vermicelli and stir-fry over high
heat until well-coated and starting to turn golden, about 1 minute.
Add onion and garlic and continue stirring until the onion wilts
slightly, about 1 minute. Add the tomatoes, chiles, oregano, salt &
pepper, and simmer until the tomatoes wilt, about 3 minutes.
Stir in the vegetable broth and bring to a boil. Reduce heat and
simmer until most of the liquid is absorbed, about 15 minutes (add
more stock, if necessary, during cooking).
Transfer to a serving dish, and sprinkle with Parmesan cheese, if
desired. Serve immediately.
