4 c. water
3 chicken bouillon cubes or 4 c. chicken stock
3 tbsp. tomato paste
3 oz. angel hair or vermicelli pasta
1 very lg. clove of garlic, crushed
2 tbsp. dried minced onion
1 tsp. dried herb oregano
1/4 tsp. dried herb thyme
2 tsp. dried parsley
Ground black pepper & salt to taste (bouillon cubes are salty)
Optional: Chopped fresh avocado for garnish, Tabasco sauce for heat

In saucepan heat water. Add bouillon cubes and tomato paste, stir to dissolve. Add garlic, onion, oregano, thyme, parsley and pepper. Bring to a boil. Add pasta, stir and bring back to boil. Lower heat to simmer and cook pasta to al dente. Taste for salt. Serve as first course or light lunch with hot bread or crackers and butter. Serves 3 or 4.