Ingredients
1
package (16 oz) vermicelli
1
tablespoon capers
1/4
cup olive or vegetable oil
2
tablespoons chopped pine nuts
1
tablespoon chopped fresh parsley
2
teaspoons chopped fresh rosemary leaves
2
teaspoons chopped fresh sage leaves
1
teaspoon chopped fresh basil leaves
1
pint (2 cups) cherry tomatoes, cut into fourths
Freshly ground pepper, if desired
Preparation
Cook vermicelli as directed on package.
Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper. Stir in tomatoes.
Drain vermicelli. In large bowl, toss vermicelli and herb mixture. Sprinkle with pepper.
