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Tomato and garlic vermicelli recipe

Tomato and garlic vermicelli recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Italian pasta

A simple but delicious lunch or light supper. Stir in fresh basil just before combining the sauce with the pasta and top with Parmesan cheese.

193 people made this

IngredientsServes: 4

  • 1/2 (500g) pack vermicelli pasta
  • 900g (2 lb) tomatoes
  • 4 cloves garlic, crushed
  • 1 tablespoon olive oil, or as needed
  • handful chopped fresh basil
  • 1 tablespoon tomato purée
  • salt and freshly ground black pepper to taste
  • grated Parmesan cheese to serve

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
  2. Cook the vermicelli according to pack instructions.
  3. In a large frying pan, sauté the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato purée. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
  4. Drain the pasta, but do not rinse in cold water. Toss with a drizzle of olive oil, and then mix into the sauce. Reduce the heat to the lowest setting. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with freshly grated Parmesan cheese.
  5. VARIATIONS: Sauté fresh quartered mushrooms with the garlic, or add courgette strips along with the tomato.


Vermicelli - literally 'little worms' in Italian - is simply very thin spaghetti. Use any other pasta shape for this dish, if desired.

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Reviews & ratingsAverage global rating:(249)

Reviews in English (172)


Altered ingredient amounts.This was delicious! I think that I had a definite advantage using garden fresh tomatoes - they have SO much more flavour than the shop bought tomatoes! I also doubled the garlic and laid off of the olive oil - it really doesn't need so much. I tossed it with garlic and parsley fettuccine and it made for a very healthy, easy and delicious dinner.-21 Jul 2008


Altered ingredient amounts.This was great. I did increase the garlic by a tablespoon, and reduced the olive oil. I also added diced onions to the garlic, and a few mushrooms. will definitely make again! Thanks for the great recipe!!-21 Jul 2008


This is probably one of my favourite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the flavour is just something you can't get out of a tin. Use a good olive oil. Fresh garlic. I always use dried basil but I'm sure fresh basil would be great too. I also sometimes splash in just a little bit of balsamic vinegar (about 1/2 - 3/4 tablespoon). It really gives this dish a unique flavour. I absolutely love this one. It is so light and delicious. Thanks so much.-21 Jul 2008

Spaghetti with Garlic and Oil and Tomato and Onion Salad

You will impress the people you cook for when you serve them this dish. It has everything you could ever want:
– It’s fast – cooks in about the time it takes to get the water boiling and cook the spaghetti
– It’s cheap – who doesn’t like that?
– The flavors are perfect together, like a symphony

I took the recipe from Rachael Ray, but she does say she didn’t make it up. It’s a classic and with good reason. She calls it Spaghetti con Aglio e Olio, but since I’m kind of lazy, I just say it in English.

I do admit to being afraid of anchovies before I made this recipe. (Don’t leave me now! Hang in there, it will be okay!) I’d never bought them or eaten them, but Rachael promises that they don’t taste like fish when they’re cooked up in this recipe – and she’s right! They are outstanding. Don’t leave them out. Even my kids know they’re in there, but the still love this dish. (I kept the anchovies a secret until they tried the dish and liked it.)

I wish I had more step-by-step photos for you, but I was in a hurry to fix this for my hungry family after church and forgot to take any pics.

You’ll need:
1 lb. spaghetti (I like angel hair or vermicelli)
1/3 cups olive oil (RR says 5 times around the pan)
8 cloves of garlic, chopped
8-10 flat anchovy fillet
1 tsp. crushed red pepper flakes (a small pile in the palm of your hand)
fresh flat-leaf parsley

For the Tomato and Onion Salad:
6 Roma tomatoes (or any garden fresh, vine-ripe tomato)
1 small white onion
more flat-leaf parsley
salt and pepper (I like Kosher salt and fresh ground pepper)

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In large skillet or Dutch oven, heat oil over medium-high heat. Add vermicelli and cook until golden, stirring constantly. Remove from skillet and set aside.

In same skillet, cook beef until browned. Reduce heat to medium, then add onions, green pepper, celery and garlic. Cook, stirring constantly, until tender, 2 to 3 minutes. Add tomato and cook 1 minute longer. Stir in Tabasco sauce, cumin and salt.

Return vermicelli to skillet. Add chicken broth and mix well. Heat to boiling, lower heat, cover and cook until vermicelli is tender, about 10 minutes.

How is the vermicelli prepared in Singapore and other countries

Singapore noodles 星洲炒米 is the name given to any stir-fried noodles prepared by following the method used by the hawkers in Singapore. Nevertheless, different hawkers use seasonings and ingredients that appeal to them, and therefore there is no one standard method to cook it.

The Singaporean staying abroad integrate the local ingredients into their cooking style. Eventually, the stir-fried noodles evolved into a new form and termed Singapore noodles since it is prepared by the Singaporean.

List of ingredients to cook the Singapore noodles. From top left to right bottom: eggs, chicken, shrimps, cabbage, bean sprouts, carrots, dry shrimps, scallions, garlic, onions.

Note: This post may contain affiliate links. Please read my disclosure for more info. I may receive commissions for purchases made through links in this post.

The Method

Prepare the sautéed garlic and anchovies, keeping some aside. Then, add the tomatoes to create a sauce. It’s better to cut them down into pieces leaving a few whole, which we will then break with the spoon. "This will serve to insert in the sauce, which will have shrunk, some tomato pulp that, although cooked, has not lost its liquid, retained in its natural container", points out the expert. After 30 minutes of cooking, you can break the tomatoes still turgid with a wooden spoon. At this point, according to the traditional Bari recipe, the kept aside parsley and anchovies along with a little chili pepper are added. After boiling the vermicelli they are sautéed to the sauce to allow the pasta to absorb the lovely sauce. Then serve.

Z's Cup of Tea

Guest Post: Rice Vermicelli with Tomato Sauce (GFCF)

I’ve written time and again about my brother and how he has played – and continues to play – an integral part of my blogging. If it wasn’t for him I’m sure I wouldn’t have started cooking and baking gluten-free and dairy-free, and much less thought of starting a food blog. So when he asked me if he could guest post here and share a recipe, the answer was of course! Please give a warm welcome to my little brother who is sharing an easy, basic recipe for tomato sauce served with rice vermicelli.

He was inspired to make this after seeing a recipe for spaghetti with tomato sauce in The Silver Spoon for Children – a delightful cookbook, by the way, with charming illustrations – which, after looking at the recipe, seems to be a basic tomato sauce, if not a staple, in Italian cooking with olive oil and garlic, sometimes with the addition of fresh basil, since there is a similar recipe in another Italian cookbook, The Top One Hundred Pasta Sauces and our family’s been making this sauce for years.

After some debate on how to put together this post, we decided upon a comic strip format and to present it in a slideshow. We both hope you enjoy it.

Here are some strips from the slideshow for a little peek if you’re reading this in your email or RSS feed. Click after the jump to see the slideshow and recipe.

Now, handing it over to my brother—

This slideshow requires JavaScript.

Rice Vermicelli with Tomato Sauce

My brother wrote these instructions, with some help from me (grammar, punctuation, verification of cooking terms), although most of it is his. From my brother: If you have leftover sauce, it’s great heated up the next day and eaten on its own like a soup.

2 tsp. olive oil (optional, if using garlic powder)
2 cloves garlic, peeled and chopped finely or 1/2 tsp. garlic powder, plus extra to taste
1 (28-fluid ounce) tin crushed tomatoes (you can also use tinned plum tomatoes and puree them yourself, although note that the sauce will be thinner)
1/4 tsp. salt, or to taste
10 ounces ground beef or pork (optional)
1 to 2 packages rice vermicelli

Heat a small saucepan over medium heat with the olive oil. As soon as you smell the olive oil, add the garlic and sauté until you smell the garlic’s fragrance. It’s okay if it’s slightly browned, though be careful because garlic can burn quickly and then you’ll have to start over.

Add the crushed tomatoes (or pureed tinned plum tomatoes) and fill the can half full with water to thin slightly. Stir. Cook over medium heat until the garlic has infused and the sauce is warm, 5 to 10 minutes. Add garlic powder to taste if you wish for a stronger garlic flavour.

If you are making this tomato sauce as shown in the comic above, simply add the crushed tomatoes to a pot heating over medium heat, fill the can half full with water and thin, and add garlic powder and salt, adjusting to taste.

If you want meat added, separately fry ground beef or pork, breaking up in pieces, until there’s no more pink. Season with garlic powder and add to the tomato sauce.

Bring a large pot of water to a boil and add rice vermicelli. Lower the heat slightly and cook until noodles are soft and white. Drain. If you like, you can stir the tomato sauce into the noodles (once they’ve been drained and put back in the pot), leaving some sauce leftover if some would like extra sauce, or you can serve the noodles individually and pour the sauce over.

You can serve Roasted garlic & tomato chutney with all these tiffin recipes

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.


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Makes: 3-4 servings


  • 3 cloves garlic, peeled and thinly sliced
  • 3 tbsp. olive oil
  • 9 oz.. small pasta shapes
  • 1 qt. good-quality vegetable inventory, scorching
  • 3 small, ripe tomatoes (Manila News-Intelligencer), quartered
  • 1 pint cherry tomatoes (Manila News-Intelligencer), halved
  • Handful of parsley, more or less chopped
  • 4 inexperienced onions, more or less chopped
  • Salt
  1. You’ll desire a heavy-bottomed frying pan or a paella pan.
  2. Heat the olive oil in a big saute pan, then upload the garlic and prepare dinner until simply beginning to crisp. Tip the pasta into the garlic and saute for 1 minute, then pour within the scorching inventory and produce to a boil. Decrease the warmth to a simmer duvet with a lid and prepare dinner for 10 mins, till the pasta is nearly smooth. Take away the lid and proceed to boil for approximately 12 extra mins, till nearly all of the liquid has evaporated if vital, lift the warmth. The pasta will have to be beginning to toast calmly at the backside of the pan. If it isn’t, pour in a drop or two extra oil.
  3. Combine tomatoes (Manila News-Intelligencer), cherry tomatoes (Manila News-Intelligencer), parsley and inexperienced onions in a bowl. Season with salt.
  4. Use a wood spoon to scrape the toasted pasta from the ground of the pan, making sure all of the golden crusty bits include it.
  5. Upload the tomato (Finance & Banking) aggregate and toss gently so the chilly tomatoes (Manila News-Intelligencer), scorching pasta and small quantity of inventory are completely blended. Take a look at the seasoning and serve.

(Recipe tailored from “Greenfeast: Spring, Summer season,” by means of Nigel Slater.)