Roasted Tomato Orzo
This simple Roasted Tomato Orzo needs to be a summertime staple in your home. Made with cherry tomatoes, fresh basil, and lemon juice.
Servings: 4 people
Ingredients
- ½ cup dried orzo
- ½ cup cherry tomatoes halved
- ¼ cup extra virgin olive oil
- 3-4 garlic cloves minced
- 6-8 fresh basil leaves julienned
- ½ lemon juiced
- Pinch red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Add the tomatoes to a lined baking sheet and drizzle with 1-2 TBS olive oil and a healthy pinch of salt and pepper. Mix up to fully coat them, then roast for ~15 minutes, or until the tomatoes are slightly shriveled and tender. Set aside.
- Bring water to a boil. Once there, add a big pinch of salt and the orzo. Stir, and then let cook per the package instructions. When done, reserve ¼ cup of the pasta water, drain the orzo, and set aside.
- While the orzo is cooking you can begin the aglio e olio. Add the extra virgin olive oil and garlic to a skillet. Allow to heat together or medium-low heat so that you DO NOT BURN the garlic. Moniter the heat and lower it if necessary, stirring often. This takes ~5 minutes.
- Once the garlic softens, add the lemon juice and red pepper flakes. Note that the garlic can turn a light brown color. Do not let it go beyond this. Cook for ~3 minutes, then add the orzo and pasta water, and stir to coat in the garlic oil.
- Add the tomatoes and basil. Taste and add salt and pepper as needed. Serve immediately.