Orzo with French Feta & Roasted Tomatoes

February 16, 2012

20120216-075830.jpg I could not wait to whip up something with the new Grove 45 EVOO we just got in. My goal was to use what we had, and make a simple supper. We almost always have a platter of tomatoes sitting out on the kitchen counter, and we had part of a yummy chunk of French feta sitting in the fridge that we had used for something last week-end. I like to keep a bag or 2 of orzo pasta in the cupboard–I love how quick & easy it is to make something tasty with it. I was off and running.

Put small whole tomatoes, such as grape or cherry, in a baking dish and drizzle with a healthy amount of olive oil and salt. Roast for 20 to 25 minutes, till most of the tomatoes have popped and released their juices. Those juices, combined with the olive oil and salt is making the best sauce to later be absorbed into the pasta.

While the tomatoes are roasting, boil a salted pot of water, and cook the orzo pasta. Be sure to not overcook, leaving the pasta al dente. It will continue to cook when you add the hot tomato mixture. Once the pasta is done, drain, and put pasta into a bowl.

When the tomatoes are done, carefully add all of the contents of the baking dish to the waiting orzo. Let sit uncovered, so the orzo can absorb the incredible liquid of the tomatoes and oil, mixing occasionally. Once it has cooled a bit, add the feta, crumbling or cubing. Your choice. I have been really liking French feta recently, as there is a sweetness to it. Really, any feta you use will be fine.

Once you have put the mixture in a dining bowl of choice, add a sprinkling of feta to the top. This is great as a simple meal solo, or perfect next to a piece of chicken or fish.