Tomato and garlic vermicelli

    40 min

    A simple but delicious lunch or light supper. Stir in fresh basil just before combining the sauce with the pasta and top with Parmesan cheese.

    196 people made this

    Serves: 4 

    • 1/2 (500g) pack vermicelli pasta
    • 900g (2 lb) tomatoes
    • 4 cloves garlic, crushed
    • 1 tablespoon olive oil, or as needed
    • handful chopped fresh basil
    • 1 tablespoon tomato purée
    • salt and freshly ground black pepper to taste
    • grated Parmesan cheese to serve

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
    2. Cook the vermicelli according to pack instructions.
    3. In a large frying pan, sauté 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 purée. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and 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, and 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.
    5. VARIATIONS: Sauté fresh quartered mushrooms with the garlic, or add courgette strips along with the tomato.


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

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    Reviews in English (172)


    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


    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