Tomato and Olives Red Vermicelli (Vegan and Gluten Free 10 minute recipe)

We love vermicelli because it is easy to prepare, and stays "Al dente" for a long time. It's also delicious hot or cold.Mostly used in Asian dishes, vermicelli can actually be used like pasta and can be paired with most flavours.

In this recipe post I want to share a Mediterranean inspired red vermicelli dish that is VERY easy and quick! (Hello, homeschooling people out there!)  

The beauty is to know that vermicelli doesn't need to be boiled - in this recipe, we will be pouring boiling water over the noodle - so technically this recipe is a "One pan recipe" (very low maintenance)!

Ready to cook? Here we go!

Tomato and Olives Red Vermicelli 
(serves one) 

Ingredients 
50g, Vermicelli
2 Cups, Boiling Hot Water

1 Tbsp., Sunflower Frying Oil
2 cloves, Garlic, Minced
1 Small Onion, Sliced
1 Medium Tomato, Diced
2 Tbsp., Tomato Puree
1/4 tsp., Natural Salt
A Pinch of Black Pepper
6 pc., Green Olives 
1 Tbsp., Extra Virgin Olive Oil

Mixed Leaves to serve on the side



Tools that might be useful to make this recipe
Vita Craft Light Premium Red Frying Pan 20cm

Instructions 

1. Open a pack of dried vermicelli in to a medium bowl and pour 2 cups of boiling water over and soak for 3 minutes. Drain the water and set aside.
   
   
   
   
   
2. To prepare the fresh ingredients, mince the garlic, slice the onion and dice the tomatoes.
   
   
   
3. In a frying pan, heat up the frying oil and add the pinch of black pepper and heat the garlic and onion. When the onions get softer, add the tomatoes and the 1/4 teaspoon salt and stir-fry till the colors from the tomatoes come out. 
   
   
   
4. Add the Tomato puree to the pan and heat till the sauce gets thicker.
   
   
   
5. Add in the re-hydrated and drained vermicelli to the pan and heat at middle flame till the vermicelli soaks up the sauce and gets thick with a vibrant red color. 
   
   
   
6. Add the Green olives and mix. Remove from the heat and place the vermicelli on to a place with the mixed greens. 
   
   
   
   
7. Take a Tablespoon of Extra Virgin Olive Oil (EVOO) and swirl it around the frying pan to absorb the flavors and color. Drizzle that on top of the dish. Pouring the olive oil into the pan collects the flavours and the red color (Lycopene benefits!) . Remember NOT to heat the pan as EVOO is not suitable for heating and better consume it unheated :)  
   
   
   
8. Serve hot or at room temperature!