1/4 cup vegetable or olive oil
1/2 pound vermicelli, broken into small pieces
1 small onion — finely chopped
2 cloves garlic — minced
3 medium tomatoes, peeled and coarsely chopped — into
1/4″ chun
ks 2 canned chipotle chiles — finely chopped
1 teaspoon fresh oregano leaves or 1/2 tsp. dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups vegetable broth
1 cup freshly grated Parmesan cheese (optional)
1/2 cup fresh parsley — chopped
Heat oil in a large pot. Add the vermicelli and stir-fry over high heat u ntil well-coated and starting to turn golden, about 1 minute. Add onion and garlic and continue stirring until the onion wilts slightly, about 1 minute. Add the tomatoes, chiles, oregano, salt & pepper, and simmer until the tomatoes wilt, about 3 minutes. Stir in the vegetable broth and bring to a boil. Reduce heat and simmer u ntil most of the liquid is absorbed, about 15 minutes (add more stock, if neces sary, during cooking). Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired. Serve immediately.