You can use fresh tomatoes for this dish as well.

tomato vermicelli		serves 6
x
1 lb. vermicelli		2 cloves garlic, minced
1/2 cup olive oil		2 cups fresh basil
16 oz. can chopped tomatoes		1/4 cup orange juice
1/2 tsp. ground fennel		1 small onion, chopped
x
Cook the vermicelli according to your taste or package directions.
Drain. In a blender, combine the remaining ingredients and puree.
Pour over pasta and serve. This dish can be made a day ahead and
refrigerated overnight. Bring to room temperature before serving.