Vermicelli with Olive and Tomato Fricassee
This is the Vermicelli with Olive and Tomato Fricassee recipe.
- Prep: 15 min
- Cooking: 10 min - 15 min
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.
