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
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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.