Recipes

Vermicelli with Tomatoes and Chipotle Chiles

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1/4 cup vegetable or olive oil

1/2 pound vermicelli, broken into small pieces

1 small onion -- finely chopped

2 cloves garlic -- minced

3 medium tomatoes, peeled and coarsely chopped -- into

1/4" chun

ks 2 canned chipotle chiles -- finely chopped

1 teaspoon fresh oregano leaves or 1/2 tsp. dried

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 cups vegetable broth

1 cup freshly grated Parmesan cheese (optional)

1/2 cup fresh parsley -- chopped

Heat oil in a large pot. Add the vermicelli and stir-fry over high heat u ntil well-coated and starting to turn golden

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