Tortiglionis with merguez and feta cheese

Name: Tortiglionis with merguez and feta cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 450 g (1 lb) tortiglionis (or a any tube-shaped pasta with ridges); 2 tsp (10 ml) olive oil (approximately); 3 large garlic cloves, finely chopped; 2 French shallots, finely chopped; 2 tbsp (30 ml) white wine; 150 g (1 cup) sliced black olives (preferably Spanish olives from Andalusia); 1 can 796 ml (28 oz) whole Italian tomatoes with basil leaves; 3 tomatoes, cut into large dice; 2 tbsp (30 ml) tomato paste; 1/2 tsp (2.5 ml) dried oregano; A handful of fresh flat-leaf parsley, chopped + some for serving; 6 cooked lamb merguez sausages, about 500 g (1 lb); 200 g (1 1/3 cups) feta cheese, cut into cubes (reserve some for serving)

Preparation 15 min
Cooking 35 min
Servings 4 to 6
Freezing Absolument

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Ingredients

450 g (1 lb) tortiglionis (or a any tube-shaped pasta with ridges)
2 tsp (10 ml) olive oil (approximately)
3 large garlic cloves, finely chopped
2 French shallots, finely chopped
2 tbsp (30 ml) white wine
150 g (1 cup) sliced black olives (preferably Spanish olives from Andalusia)
1 can 796 ml (28 oz) whole Italian tomatoes with basil leaves
3 tomatoes, cut into large dice
2 tbsp (30 ml) tomato paste
1/2 tsp (2.5 ml) dried oregano
A handful of fresh flat-leaf parsley, chopped + some for serving
6 cooked lamb merguez sausages, about 500 g (1 lb)
200 g (1 1/3 cups) feta cheese, cut into cubes (reserve some for serving)

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Preparation

Bring a large pot of well-salted water to a boil and cook the tortiglionis according to package instructions until al dente. Drain and set aside in the colander.
In the same pot over medium heat, warm the olive oil. Add the garlic and shallots and cook for 3 minutes without browning.
Pour in the white wine, add the olives, and cook for 2 minutes, stirring to loosen the flavors.
Add the canned tomatoes, fresh tomatoes, tomato paste, oregano, and half of the parsley. Season with salt and pepper. Cook for 12 minutes, breaking up the tomatoes with a spoon to create a textured sauce.
Add the reserved pasta and merguez, then cook for another 3 to 4 minutes, stirring regularly to coat everything evenly.
Add the feta and remaining parsley. Gently mix and cook for 1 minute. Serve immediately in large pasta bowls, garnished with fresh parsley and crumbled feta.