Mexican
Spaghetti
as told to Barb Hofmeister
by a customer in a Mission, Texas, grocery store
1-5 ounce box of vermicelli
(can probably substitute an equal amount of extra thin spaghetti -
if long break in pieces)
1 tablespoon margarine or oil
1 or 2 tablespoons chopped green pepper
1 or 2 tablespoons chopped onion
1-16 ounce can Del Monte Mexican stewed tomatoes - broken up
1 tablespoon Salsa or Picanti sauce (optional)
Parmesan cheese
Brown Vermicelli (do not boil in water as you would normally cook pasta)
in margarine with green pepper and onion. Once browned, add stewed
tomatoes, salsa if desired, cover and simmer approx 18 minutes until the
pasta is tender. It is delicious, fast, easy !!!!!
Optional: Can brown up some hamburg or sausage first before browning
vermicelli if you like a little meat in your spaghetti
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