Vermicelli with Creamy Tomato Sauce
This tasty dish does double duty as either a hearty side dish or a meatless entrée.
5 to 6 medium tomatoes, boiled and peeled
1 medium onion, quartered
2 cloves garlic
3 tablespoons vegetable oil
1 pound coiled fideos (nests of vermicelli)
2 cups water
2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1/2 cup NESTLÉ Media Crema
1/2 cup (2 ounces) grated cotija cheese
1/2 cup finely chopped cilantro or parsley
- Place tomatoes, onion and garlic in blender; cover. Blend until smooth.
- Heat oil in large saucepan over medium heat. Add pasta; fry, stirring constantly, until golden. Remove pasta from saucepan, draining as much oil as possible back into saucepan; set pasta aside.
- Add tomato mixture to same saucepan; cook over medium heat for 10 to 12 minutes. Add water and bouillon. Bring to a boil. Add pasta; reduce heat to low. Cook, stirring occasionally, for 4 to 5 minutes or until liquid is absorbed and pasta is tender.
- Add media crema; mix well until incorporated into pasta. Sprinkle with cheese and cilantro; serve immediately.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.