Easy Orzo Pasta Recipe with Roasted Tomatoes and Herb Salsa

Roasted tomato, vermouth and herby salsa orzo

  • serves 4
  • Easy

Impress your vegan friends with this vibrant sharing pasta dish served with a zesty herby salsa

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Ingredients

  • orzo 350g

SAUCE

  • small tomatoes on the vine 1kg
  • garlic 4 cloves, peeled
  • basil a small bunch
  • red wine vinegar 3 tbsp
  • caster sugar 1 tbsp
  • red or green chilli 1, finely chopped
  • vermouth 150ml, plus 2 tbsp to serve

HERB SALSA

  • basil a small bunch
  • flat-leaf parsley a small bunch
  • mint a handful
  • garlic 1 clove
  • Grana Padano 30g, grated (optional)
  • extra-virgin olive oil 100ml
  • lemon 1, zested and juiced

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Add a good pinch of salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour. Remove the vines.

  • Step 2

    Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.

  • Step 3

    Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth and season again, if needed. Pick out the basil, which will have blackened.

  • Step 4

    To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.

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Nutritional Information

  • Kcals 661
  • Fat 26.9g
  • Saturates 3.9g
  • Carbs 78.2g
  • Sugars 15.4g
  • Fibre 7.8g
  • Protein 13.4g
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