Sun-Dried Tomato Vermicelli - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Ingredients

• 3 tablespoons olive oil, reserved from 1 jar sun-dried tomatoes julienne cut in olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• ½ pound whole-wheat vermicelli, broken up
• 1 (8.5 ounce) jar sun-dried tomatoes julienne cut in olive oil, drained
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 cups low-sodium vegetable or chicken broth
• ¼ cup grated Parmigiano Reggiano cheese
• ¼ cup fresh basil leaves, chopped