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Vermicelli with Fresh Herbs

["Recipe from Betty Crocker Cookbook<\/a>, 7th edition<\/em>","Recipe from

Ingredients

1 package (16 oz) vermicelli
1 Tbl capers
1/4 cup California Olive Ranch extra virgin olive oil or vegetable oil
2 Tbl chopped pine nuts
1 Tbl chopped fresh parsley
2 Tsp chopped fresh rosemary leaves
2 Tsp chopped fresh sage leaves
1 Tsp chopped fresh basil leaves
1 pint (2 cups) cherry or grape tomatoes, cut into quarters
Freshly ground pepper, if desired

Instructions

Cook and drain 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.
In large bowl, toss vermicelli and herb mixture. Stir in tomatoes. Sprinkle with pepper.

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