Tomato Stew with Vermicelli recipe (Pasta)


Yield: 4 servings

125 g vermicelli
400 ml vegetable stock
some   salt and pepper
1   diced clove garlic
2   diced onions
3 tablespoons olive oil
1 teaspoon herbs de provence
800 g diced canned tomatoes
400 g diced canned corn
100 g cream

Posted by Caroline on Feb 15, 2011


In a skillet sauté the onions and garlic in olive oil. Add the dried herbs, the vegetable stock and the tomatoes. Bring to the boil and add the vermicelli. Simmer over low heat for some minutes. Stir occasionally. Add in the single cream and the corn, bring to the boil again and season to taste with salt and pepper.

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