Tomato vermicelli

Ingredients

• 500 g vermicelli
• 2000 ml water
• 10 g salt for the cooking water
• 2 medium onions (300 g)
• 5 medium tomatoes (600 g)
• 4 garlic cloves
• 45 ml olive oil
• 1/2 teaspoon salt for the sauce
• 1/4 teaspoon ground pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Preparation

1. Cook the vermicelli in 2000 ml water with 10 g salt. Boil for 9 minutes, until tender but still firm. 2. Meanwhile, finely chop the onions and dice the tomatoes. Chop the garlic. 3. In a separate saucepan, heat 45 ml olive oil and sauté the onion for 6 minutes, until softened and slightly translucent. 4. Add the tomatoes, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried basil and 1 teaspoon dried oregano. Simmer the sauce for 12 minutes, until the tomatoes soften. 5. Drain the vermicelli and serve with the tomato sauce.