Tomato Vermicelli Pasta

Tomato Vermicelli Pasta


190 people made this

Vermicelli pasta is topped with a sauteed mix to freshly crushed garlic and blanched tomatoes. Seasoned with fresh chopped basil and topped with Parmesan cheese.


Serves: 4 

  • 1kg tomatoes
  • 250g vermicelli pasta
  • 4 cloves garlic, crushed
  • 1 tablespoon olive oil, or as needed
  • 1 tablespoon tomato puree
  • salt and freshly ground black pepper, to taste
  • handful chopped fresh basil
  • grated Parmesan cheese, to serve

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Place tomatoes in a saucepan and cover with cold water. Bring just to the boil. Pour off water then cover again with cold water. Peel. Cut into small pieces.
  2. Cook the vermicelli according to pack instructions.
  3. In a large frying pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato puree. Immediately stir in the tomatoes, salt and pepper. Reduce heat then simmer until the pasta is ready; add the basil.
  4. Drain the pasta, but do not rinse in cold water. Toss with a drizzle of olive oil then mix into the sauce. Reduce the heat to the lowest setting. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with freshly grated Parmesan cheese.


Vermicelli - literally 'little worms' in Italian - is simply very thin spaghetti. Use any other pasta shape for this dish, if desired.


Saute fresh quartered mushrooms with the garlic, or add zucchini strips along with the tomato.

Recently Viewed

Reviews (5)


This is probably one of my favourite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the flavour is just something you can't get out of a tin. Use a good olive oil. Fresh garlic. I always use dried basil but I'm sure fresh basil would be great too. I also sometimes splash in just a little bit of balsamic vinegar (about 1/2 - 3/4 tablespoon). It really gives this dish a unique flavour. I absolutely love this one. It is so light and delicious. Thanks so much. - 21 Jul 2008


Altered ingredient amounts. This was delicious! I think that I had a definite advantage using garden fresh tomatoes - they have SO much more flavour than the shop bought tomatoes! I also doubled the garlic and laid off of the olive oil - it really doesn't need so much. I tossed it with garlic and parsley fettuccine and it made for a very healthy, easy and delicious dinner. - 21 Jul 2008


Altered ingredient amounts. This was great. I did increase the garlic by a tablespoon, and reduced the olive oil. I also added diced onions to the garlic, and a few mushrooms. will definitely make again! Thanks for the great recipe!! - 21 Jul 2008

Write a review

Click on stars to rate