Tomato Vermicelli

Let’s make it

1. Cook the vermicelli in boiling water for about 2 minutes less than its package time; drain. Spray a skillet and cook the onion and garlic over medium-low heat, covered, for 5–7 minutes, until tender.
2. Add the vermicelli. Sprinkle with bouillon granules and blend in the tomatoes. Add a little water if needed.
3. Bring to a boil, then cook over low heat for 3–5 minutes, stirring occasionally.

From the complete review edition, page 80. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.