Vermicelli with Fresh Herbs

Recipe from Betty Crocker Cookbook, 7th edition

Share on email
Share on print


  • 1 package (16 oz) vermicelli
  • 1 Tbl capers
  • 1/4  cup California Olive Ranch extra virgin olive oil or vegetable oil
  • 2  Tbl chopped pine nuts
  • 1  Tbl chopped fresh parsley
  • 2  Tsp chopped fresh rosemary leaves
  • 2  Tsp chopped fresh sage leaves
  • 1  Tsp chopped fresh basil leaves
  • 1  pint (2 cups) cherry or grape tomatoes, cut into quarters
  • Freshly ground pepper, if desired


  1. Cook and drain vermicelli as directed on package.
  2. Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper.
  3. In large bowl, toss vermicelli and herb mixture. Stir in tomatoes. Sprinkle with pepper.


Newest Recipes


Get 10% off your first order.