Vermicelli alla marinara

6 servings

Ingredients

Quantity Ingredient
SAUCE==
¼ cup Olive oil
1 Garlic clove, peeled
1 Red pepper pod, seeded
3 cups Peeled plum tomatoes
½ teaspoon Oregano
1 tablespoon Chopped fresh parsley
1 teaspoon Salt or to taste
6 tablespoons Grated Parmesan opt.
PASTA==
6 quarts Water
6 teaspoons Salt
1¼ pounds Vermicelli

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: they've 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

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