* Exported from MasterCook *

Vermicelli With Tomatoes & Chipotle Chiles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Vegetable or olive oil
1/2 lb Vermicelli --
- broken into small pieces
1 sm Onion -- finely chopped
2 cl Garlic -- minced
3 md Tomatoes -- peeled & coarsely
- chopped into 1/4" chunks
2 Canned chipotle chiles --
- finely chopped
1 ts Fresh oregano -OR-
1/2 ts Dried oregano
1/2 ts Salt
1/4 ts Pepper -- freshly ground
3 c Vegetable broth
1 c Parmesan cheese --
- freshly grated (optional)
1/2 c Fresh parsley -- chopped

Heat oil in a large pot. Add the vermicelli and stir-fry over high
heat until well-coated and starting to turn golden, about 1 minute.

Add onion and garlic and continue stirring until the onion wilts
slightly, about 1 minute. Add the tomatoes, chiles, oregano, salt &
pepper, and simmer until the tomatoes wilt, about 3 minutes.

Stir in the vegetable broth and bring to a boil. Reduce heat and
simmer until most of the liquid is absorbed, about 15 minutes. Add
more stock, if necessary, during cooking.

Transfer to a serving dish, and sprinkle with Parmesan cheese, if
desired. Serve immediately.


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