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Rice Vermicelli With Tomato Sauce

Rice Vermicelli With Tomato Sauce

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Published by zscupoftea

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Published by: zscupoftea on Feb 17, 2012
Copyright:Attribution Non-commercial


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Rice Vermicelli with TomatoSauce
 2 tsp. olive oil (optional, if using garlic powder)
 2 cloves garlic, peeled and chopped finelyor 1/2 tsp. garlic powder, plus extra to taste
1 (28-fluid ounce) tin crushed tomatoes(you can also use tinned plum tomatoesand puree them yourself, although notethat the sauce will be thinner)
1/4 tsp. salt, or to taste
10 ounces ground beef or pork (optional)
1 to 2 packages rice vermicelli 
Heat a small saucepan over medium heat with the olive oil. As soon as you smell theolive oil, add the garlic and sauté until you smell the garlic’s fragrance. It’s okay if it’sslightly browned, though be careful because garlic can burn quickly and then you’llhave to start over.
 Add the crushed tomatoes (or pureed tinned plum tomatoes) and fill the can half full with water to thin slightly. Stir. Cook over medium heat until the garlic has infused and

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