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Vermicelli with Olive and Tomato Fricassee
Serves/Yields: 4 to 6
Prep. Time: 30 mn
Cook Time:
Category: Pasta
Difficulty: Easy
Ingredients

3 cloves garlic, finely chopped
1/3 cup (75 mL) green olives, pitted
1/3 cup (75 mL) black olives, pitted
1/3 cup (75 mL) extra virgin olive oil
1/3 cup (75 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
About 1 lb (450 g) vermicelli, cooked al dente

Directions

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.



©2001 Dairy Farmers of Canada
Source: Les Saisons de Clodine
Contributed by: Serge on Sunday, February 29. 2004 at 04:20:21
More Recipes of Serge
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