1 tbsp. vegetable oil
1/2 onion, finely chopped
1 clove garlic, minced
1 lg. tomato, diced
2 c. homemade beef or chicken stock
Salt and freshly ground pepper to taste
Freshly grated Parmesan or Romano cheese, for garnish
1/2 pkg. (5 oz.) coiled capellini or vermicelli
1/2 med. green bell pepper, seeded and diced

(Or 1 can - 10-1/2 ounce - can chicken broth, plus enough water to make 2 cups).

In a deep skillet over medium heat, heat oil. Break pasta into short lengths and carefully brown in hot oil (it burns easily).

Push pasta to one side and add onion, garlic, and bell pepper. Cook over medium heat until onion is translucent.

Add tomato and stock. Cover and cook until liquid is almost absorbed and pasta is tender (about 5 minutes). Taste; add salt and pepper as needed. Serve with a sprinkle of cheese. Serves 4.