Vermicelli with Olive and Tomato Fricassee

Name: Vermicelli with Olive and Tomato Fricassee
Yield: 4 servings
Ingredients: 3 garlic cloves finely chopped; 1/3 cup (80 mL) green olives pitted; 1/3 cup (80 mL) black olives pitted; 1/3 cup (80 mL) extra virgin olive oil; 1/3 cup (80 mL) lemon juice; 1 onion finely chopped; Salt and pepper to taste; 2 tomatoes diced; 1/2 cup (125 mL) Canadian Feta cheese diced; 1 tsp (5 mL) fresh thyme chopped; 1 lb (450 g) vermicelli cooked al dente

This is the Vermicelli with Olive and Tomato Fricassee recipe.

Prep: 15 min
Cooking: 10 min - 15 min

Yields 4 servings

Ingredients

3 garlic cloves finely chopped
1/3 cup (80 mL) green olives pitted
1/3 cup (80 mL) black olives pitted
1/3 cup (80 mL) extra virgin olive oil
1/3 cup (80 mL) lemon juice
1 onion finely chopped
Salt and pepper to taste
2 tomatoes diced
1/2 cup (125 mL) Canadian Feta cheese diced
1 tsp (5 mL) fresh thyme chopped
1 lb (450 g) vermicelli cooked al dente

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Preparation

In a blender, purée olives with lemon juice and olive oil. Set aside.

In a frying pan, sauté onion for a few minutes. Season with salt and pepper to taste. Add diced tomatoes and cook for a few minutes more. Deglaze with olive purée and reduce 2 to 3 minutes. Blend in Canadian Feta cheese and fresh thyme.

Mix sauce into pasta, check seasoning and serve right away.