Vermicelli with Fresh Herbs

 Wondering what to do with your plentiful harvest of Sweet 100 cherry tomatoes?

Our family loves this dish from Betty Crocker's cookbook!

Vermicelli with Fresh Herbs

1/4 cup olive oil

2 Tbs chopped pines nuts

1 Tbs chopped fresh parsley

1 Tbs capers, drained and chopped

2 tsp chopped fresh rosemary leaves

2 tsp chopped fresh sage leaves

1 tsp chopped fresh basil leaves

1 pint cherry tomatoes, cut into fourths

1 16 oz pkg vermicelli

Freshly ground pepper

Serves 6

 Gather the fresh-picked ingredients from your garden, as well as remaining ingredients.

You will please notice that I pay no attention to measured amounts!  I use my fresh herbs liberally!  I only made 2 servings of pasta to serve these amounts of herbs and tomatoes over, and it is oh so much tastier :-}

 Chop the pine nuts, parsley, capers, rosemary, sage and basil. Cut tomatoes.

 Mix chopped ingredients with the olive oil.

Gather your pretty Italian pasta bowls!

 Cook the vermicelli (I use Angel Hair Pasta), place into the bowls and spoon the herb/tomato mixture over all.  Grind the fresh pepper on the top.  Serve and enjoy!