Roast Vermicelli in Tomato Sauce
Vermicelli ('little worms') are a type of pasta round in section and somewhat thinner than spaghetti. This recipe is a typical Sephardic dish; the pasta is used as a side dish very much like rice or potatoes. The grilling of the vermicelli before cooking it gives a different appearance and flavour to the vermicelli.
2 tbsp oil
4 cups water
2 tbsp tomatoes paste
Brown vermicelli under grill until brown, turning them over once. They brown very quickly so watch it all the time.
Boil the liquids (oil, water and tomato paste) in a big pot
Place vermicelli in boiling liquid and push slowly so that they do not break and that they are covered with the liquid.
Cover pot and turn down the heat.
Stir the vermicelli from time to time. Vermicelli will absorb all the liquid in about 1/2 hour.
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