2 tablespoons olive oil 2 ounces spaghetti, vermicelli, or other thin pasta noodle, broken into 2-inch pieces 1 can (15 ounce size) tomatoes with their liquid 1 onion, chopped 4 cloves garlic, chopped 6 cups beef or chicken stock salt and freshly ground black pepper, to taste 1/4 cup dry sherry (optional) Freshly grated Parmesan cheese for garnish
Heat the oil in a large pot over high heat and saute the broken noodles until lightly browned.
Meanwhile, combine the tomatoes, onion, and garlic in an electric blender or food processor and puree until smooth.
Pour the tomato mixture into the pot with the noodles and cook for 5 minutes, stirring frequently. Add the stock and simmer covered until the noodles are tender, 5 to 10 minutes.
Adjust the seasoning with salt and pepper and stir in the sherry if desired.