Pasta vermicelli with fresh roma tomato sauce

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Click here to view and print the PDF version of this recipe. 

Servings: 8

Serving Size: 8 ounces

Ingredients

1 pound Vermicelli pasta, cooked according to package directions
3 pounds Fresh Roma tomatoes, cut each one into eight pieces
1 cup Onions, medium dice
2 tablespoons Fresh garlic, small dice
1 tablespoon Olive oil
1 teaspoon Salt
1 teaspoon Pepper

Garnish
¼ cup Fresh oregano, chopped
¼ cup Fresh basil, chopped

Preparation

1. Sweat onions and garlic in olive oil; add tomatoes cook until slightly broken down, not mushy. Add salt and pepper.
2. Cook pasta until al dente.
3. Serve tomatoes over pasta.
4. Garnish with fresh basil and oregano.

Serving information

4 ounces vermicelli top with 2 ounces fresh Roma tomato sauce, garnish with fresh chopped basil.

Nutrition information

Calories: 312 Total Fat: 11g Saturated Fat: 3g Carbohydrate: 44g Protein: 8g Sodium: 108mg Vitamin A: 67μg Vitamin C: 21mg Calcium: 40mg Iron: 2mg Folic Acid: 166μg