Ingredients
½poundangel hair nests,or about ½ pkg vermicelli
¼cupextra virgin olive oil
¾cupchopped yellow onion,(½ onion)
2fresh tomatoes,peeled and chopped or ½ cup crushed canned tomatoes
2cupschicken broth,or stock
salt and pepper
Preparation
Choose a frying pan with a lid in which the angel hair nests will all tightly fit in a single layer (about 9 or 10-inches wide, depending on the brand of angel hair nests). In the pan, heat the oil until shimmering hot.
Working in batches, fry the vermicelli angel hair nests on both sides in the hot oil until golden brown in color. Remove from pan.
Add the chopped onions to the pan and sauté for about 5 minutes until lightly browned. Add the chopped tomatoes.
Add the chicken broth. Season with salt and pepper to taste.
Bring the broth mixture to a simmer. When broth is simmering, place the browned angel hair nests or vermicelli in a single layer in the pan, nestled into the broth. The nests should cover the whole pan. Turn them over in the broth so that they get moistened on all sides.
Cover and cook for about 5 minutes until the vermicelli has soaked up the liquid. If the top of the vermicelli is dry, flip over the individual angel hair nests and cook 1 minute longer.
Remove from heat and let sit for 5 minutes before serving.
