Orzo Pasta

One-pot pasta dishes are golden! They are simple to throw together, quick to make, and absolutely delicious to eat.

This dish has the classic flavour combination of tomato and basil that is so perfectly complemented by the baby peas and lots of Pecorino Romano.

Ingredients

3 tablespoons olive oil
1 onion finely diced
2 garlic cloves crushed
1 tablespoon tomato paste
1 tin Pastene chopped tomatoes
2 cups vegetable stock
1 cup orzo
1 cup peas
salt
1/2 cup Pecorino Romano, grated
fresh basil

Preparation

In a deep dish fry pan on a low heat, bring your olive oil to heat.

When there is a slight haze coming from the pan turn the heat all the way down to low.

Fry your onion and garlic for 7 minutes or until they turn fragrant and translucent.

Stir occasionally to keep the garlic from burning.

Turn the heat up to high and add the tomato paste to the pan.

Fry for 3 minutes or until it turns a deep red and is almost sticking to the pan.

 Add the tinned tomatoes, stock, orzo, peas and salt to the pan.

Stir well and bring to a simmer.

Once simmering, turn the heat to medium and stir occasionally.

Cook for 10 minutes or until the orzo is al dente and most of the moisture has been evaporated.

Turn off the heat and stir through the pecorino romano cheese and a big handful of fresh basil.

Serve immediately with an extra sprinkling of cheese and fresh basil.

Enjoy!

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Photos by Rosa Basile-Marrello