Traditional Greek Orzo pasta with tomato
One Sunday, I wanted to cook something quite easy as I woke up really late. I had some orzo and my focus was to make a gioubetsi again at some point.
Nevertheless, I just wanted to use some of it today and see what other recipes exist for orzo. So after checking a little bit on the net, I remembered one classic recipe that my mother used to do when we were younger.
Orzo with red sauce is something really easy to cook and really delicate in taste. As I saw in a Greek site it is the Greek version of risotto…
Honestly when I cooked, I realized how many easy to cook recipes exist out there which you can cook after work, when you are a student, when you are bored in general…but never do.
ORZO PASTA WITH TOMATO
- 1 cup of Orzo
- 1/2 Cup of Basil leaves
- 1 small pack of cherry tomatoes
- 2 table spoons of Olive Oil
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes. Drain and set aside.
- Place basil leaves and the cherry tomatoes in a food processor. Pulse 4 or 5 times until blended.
- In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.