Vermicelli With Green Pepper Sauce
By: KCK Blogger
Published: Thursday, October 21, 2010 - 9:17am

Ingredients




1 pound Vermicelli
2 tablespoons olive oil
1 small onion (diced)
2 cloves garlic, minced
1 can (14.5 oz.) chopped tomatoes
1 jar (7 oz.) roasted red peppers, I (drained) use fresh green peppers
1/2 cup chicken broth
1/2 teaspoon red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cayenne
1/4 cup Parmesan cheese, grated

Preparation

1 Cook vermicelli according to package directions.  Meanwhile, in a large skillet heat olive oil and saute onion and garlic over medium heat until softened, about 3 minutes. 2 In a blender or food processor puree tomatoes, roasted peppers, chicken broth, vinegar and all spices until smooth. 3 Add puree to onion and garlic, raise heat to medium-high until simmering.  Then reduce heat to low and cook 5-7 minutes, or until slightly thickened. 4 Drain vermicelli, transfer to platter and top with sauce.  Sprinkle with Parmesan cheese.