Recipes

Olive Oil Braised Cherry Tomato Pasta

Description: A comforting pasta dish where cherry tomatoes are slowly braised in olive oil until they burst into a silky, flavorful sauce. It’s rich, aromatic, and surprisingly easy to pull off with just a bit of patience.

Ingredients:

  • 12 oz (340g) spaghetti or linguine
  • 1 ½ pints cherry tomatoes
  • 6 tbsp extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Handful of fresh basil leaves
  • Grated Parmesan or Pecorino (optional, for serving)

Instructions:

  1. Start the braise: In a large skillet, heat olive oil over medium-low. Add garlic and red pepper flakes. Sauté gently for 1–2 minutes until fragrant, not browned.
  2. Add tomatoes: Add cherry tomatoes to the skillet with a good pinch of salt. Stir to coat in oil, then lower heat and cover. Let cook for 20–25 minutes, stirring occasionally, until tomatoes burst and break down into a chunky sauce.
  3. Cook the pasta: While tomatoes are cooking, boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  4. Combine: Add drained pasta to the tomato skillet. Toss well, adding reserved pasta water as needed to loosen the sauce. Simmer for 2 minutes to let flavors meld.
  5. Finish: Tear in fresh basil, season with salt and pepper, and drizzle with a final spoonful of olive oil. Top with cheese if desired.

1. Mediterranean Olive Oil & Herb Chickpea Salad

Description: A vibrant, protein-packed salad with bold Mediterranean flavors, perfect for a light lunch or side dish.

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cucumber, diced
  • 1/4 cup Kalamata olives, sliced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt & pepper to taste

Instructions:

  1. In a large bowl, combine chickpeas, tomatoes, onion, cucumber, olives, and parsley.
  2. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
  3. Pour dressing over salad and toss gently.
  4. Chill for 15–30 minutes before serving.
  5. Tip: Drizzle with extra olive oil before serving for a glossy finish.

Roasted Tomato & Olive Oil Soup

Description: A silky, flavorful soup made with slow-roasted tomatoes and rich extra virgin olive oil. Perfect for cooler evenings, served with crusty bread or a grilled cheese.

Ingredients:

  • 2 lbs ripe tomatoes, halved
  • 1 large onion, quartered
  • 4 cloves garlic, peeled
  • 1/4 cup extra virgin olive oil (plus more for finishing)
  • 1 ½ cups vegetable broth
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 6–8 fresh basil leaves

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Roast vegetables: Place tomatoes (cut side up), onion, and garlic on the sheet. Drizzle generously with olive oil. Sprinkle with salt and pepper.
  3. Roast for 35–40 minutes until tomatoes are soft and slightly caramelized.
  4. Blend: Transfer roasted vegetables and juices to a blender. Add broth, red pepper flakes (if using), and basil. Blend until smooth.
  5. Heat: Pour into a saucepan and simmer for 5–10 minutes to meld flavors.
  6. Finish with olive oil: Before serving, drizzle each bowl with a swirl of high-quality extra virgin olive oil for richness and aroma.