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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Recipe Information
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
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
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.
While the pasta is cooking, dice the tomatoes into small pieces. Mince the garlic cloves and roughly chop the fresh basil leaves and parsley.
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.
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.
Season the tomato mixture with red chili flakes (if using), black pepper, and an additional pinch of salt to taste.
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.
Remove the skillet from heat and stir in the fresh basil and parsley.
Divide the vermicelli among serving bowls and top with freshly grated parmesan cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.4 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 855 mg | 66% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
