Ingredients:
2 8-oz. cans tomato sauce 6 cups water
1 14.5-oz. can whole tomatoes
1 Tbsp peanut oil 1 Tbsp butter
2 tsp salt
2 tsp onion powder 1 tsp garlic powder 1/4 tsp black pepper
1 small onion, diced small
12-16 oz. uncooked vermicelli, angel hair, or other thin pasta.
recipe
Add all ingredients except pasta to a deep pot. Simmer over medium heat for 25 minutes. Stir occasionally. Lightly break up whole tomatoes as the soup cooks. Taste and adjust salt as needed.
Increase heat to medium-high until broth is boiling.
Add uncooked pasta to soup. Stir gently with fork to incorporate pasta into soup. Stir constantly to prevent pasta from sticking together. Cook until pasta is done, about 9-10 minutes. Turn off heat. Continue stirring. Add about ¼ – ¾ cup of water if the pasta absorbed too much tomato broth. You want a soup, not a sauce.
We used to eat this as a late-night snack. Slurping the long thin pasta was fun and satisfying as a kid.
