Ingredients
12
ounces uncooked vermicelli
1
can (14 1/2 ounces) diced tomatoes, undrained
1/2
teaspoon dried basil leaves
1/2
cup evaporated milk
3/4
cup basil pesto
Preparation
Cook and drain vermicelli as directed on package. Mix tomatoes and basil in 2-quart saucepan. Cook over medium-high heat 6 to 8 minutes, stirring occasionally, until most of the liquid has evaporated; reduce heat to low. Stir in milk. Cook 1 minute, stirring occasionally.
Toss vermicelli and pesto until well coated. Spoon tomato sauce over vermicelli mixture.
