This recipe is from the Meijer Vermicelli box. It is originally written with Red Pepper but the kids like Green Peppers better so I use green pepper instead and they all love it. I usually do pasta dishes on my lazy days. I was not given a chance to take a picture of this. The family were too eager to eat when I am done cooking it.
1 lb. Vermicelli
2 tablespoons olive oil
1 small onion (diced)
2 cloves garlic, minced
1 can (14.5 oz.) chopped tomatoes
1 jar (7 oz.) roasted red peppers (drained), I use fresh green peppers
1/2 cup chicken broth
1/2 teaspoon red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cayenne
1/4 cup Parmesan cheese, grated
1. Cook vermicelli according to package directions. Meanwhile, in a large skillet heat olive oil and saute onion and garlic over medium heat until softened, about 3 minutes.
2. In a blender or food processor puree tomatoes, roasted peppers, chicken broth, vinegar and all spices until smooth.
3. Add puree to onion and garlic, raise heat to medium-high until simmering. Then reduce heat to low and cook 5-7 minutes, or until slightly thickened.
4. Drain vermicelli, transfer to platter and top with sauce. Sprinkle with Parmesan cheese.