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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.

Serve 4

Vermicelli big.jpg

2 tbsp oil

500gr vermicelli

4 cups water

2 tbsp tomatoes paste

salt

 

  • 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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