The Gourmet Warehouse and Vancouver Firefighters Charities have teamed up to create a limited-edition cold-pressed olive oil that funds Snacks for Kids, an initiative that provides healthy meals and take-home groceries for thousands of vulnerable children throughout the school year.
The Spanish extra virgin olive oil has a rich enough flavour for dipping bread, dressing salads, or in the case of this recipe, lusciously coating an easy and refreshing midweek pasta dish.
“I have chosen this recipe to not only highlight the charity olive oil ‘Snacks for Kids’ but to provide an amazing recipe that is full of flavour, easy to prepare, and speaks to plant-based diets—a home run for everyone,” says Caren McSherry, owner of the Gourmet Warehouse. The oil is available in-store and online.
3-Colour Cherry Tomato Pasta
4 cups coloured cherry tomatoes, cut in half
6 large garlic cloves, minced
1 cup Snacks for Kids olive oil
1 bunch fresh parsley, stemmed and chopped fine
2 tablespoons kosher salt
1-pound box capellini pasta
Fleur de sel, to taste
Freshly ground black pepper
1 cup shaved Parmesan cheese
½ bunch fresh basil, cut into fine shreds
2/3 cup pine nuts, toasted
Place the tomatoes in a large bowl. Add the garlic, olive oil, and parsley. Stir well to combine the flavours, cover with plastic wrap, and set aside at room temperature for at least 2-3 hours. Give the tomatoes a stir every 30 minutes or so.
Bring a large pot of water to the boil. Add 2 tablespoons of kosher salt to the boiling pot along with the pasta. Cook 5 minutes or until al dente—do not overcook.
Drain the pasta. Place on a large platter or in a shallow bowl. Pour the reserved tomatoes over top and gently mix to distribute the tomatoes.
Taste for seasoning. Top with the shaved cheese, basil, and toasted pine nuts.
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