Toasted Orzo Pasta with Parmesan and Sun-Dried Tomatoes +*

Yield: 4 servings

Oven temperature and cooking time

  •  F ( C) for minutes

Equipments

  • 3+ quart saucepan with wide diameter
  • kettle to make 2 quart boiling water
  • 2+ quart saute pan or sauce pan

Ingredients

  • 1 1/2 tbsp + 1/3 cup extra virgin olive oil
  • 1 1/2 (270g) cups orzo pasta
  • 4 tsp salt
  • 8 cups boiling water

Ingredients - Sauce

  • 1/3 cup extra virgin olive oil
  • 5 cloves garlic, minced
  • 3/4 tsp red pepper flakes
  • 20 ml lemon juice or juice of 1/2 lemon
  • 1 cup parsley, chopped, packed
  • 1/2 cup (20g?) dill, chopped
  • 1/3 cup (106g?????) sun dried tomatoes in olive oil, chopped
  • 1/2 tsp black pepper
  • 1/2 to 3/4 cup (40g to 60g) grated parmesan (more to your liking)
  •  

Directions

  1. [Saute pan] In a large pan, add oil, garlic, salt and red pepper. Heat the pan to low to medium low, and simmer until fragrant. 
  2. [Pasta] In a large saucepan, heat 2 tbsp extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
  3. Add 8 cups of boiling water to the saucepan and salt. Cook the pasta in boiling water.
  4. 2 minutes before the instructed orzo cooking time, ladle out and save a cup of the pasta cooking water. Drain pasta.
  5. [Saute pan] Add 1/2 cup of the pasta cooking water to sauce pan and stir well. Mix in lemon juice. Raise the heat to medium high. Add the parsley and dill.
  6. Add pasta, sun dried tomato, parmesan and black pepper.Toss to combine.
    Add more of the pasta cooking water if needed.
  7. (Optional) Finish with more Parmesan and red pepper flakes.

Note

Ingredients (Original)

  • 2 tbsp + 1/2 cup extra virgin olive oil
  • 1 1/2 cups orzo pasta (170? x 1.5)
  • 4 tsp salt
  • 5 cloves garlic, minced
  • 1/2 tsp? red pepper flakes (optional)
  • 20 ml lemon juice or juice of 1/2 lemon
  • 1 cup parsley, chopped, packed
  • 1/2 cup dill, chopped
  • 1/3 cup sundried tomatoes in olive oil, chopped
  • black pepper
  • 1/2 to 3/4 cup grated parmesan (more to your liking)

Recipe based on: 














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