Light and refreshing this orzo pasta with salmoriglio sauce is a quick meal fix. Orzo is a rice-like pasta and goes great with the simple Salmoriglio sauce which is a super easy with olive oil, garlic, lemon and parsley. Great as a main or a cold appetiser.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 338kcal
Ingredients
½cuporzo pasta
4tbspolive oil
2clovesgarlic
1lemonjuice and zest
salt to taste
freshly group pepperto taste
½cupfresh parsley and mintchopped
¼cupparmesan cheesegrated
8cherry tomatoes
Instructions
Bring 4 cups water to boil
Add 1 tsp olive oil and salt to the water. Throw in the orzo pasta to cook until al dente. Takes about 8-10 mins.
For the roasted tomatoes:
Cut the cherry tomatoes in half, drizzle with a little olive oil and grill for 10 mins.
For the sauce:
Heat the remaining olive oil in a pan, add the minced garlic and sauté for a couple of mins till the garlic starts to brown. Remove from heat, add zest and juice of one lemon. If you want a more garlic-y flavour, simply crush and peel and add whole garlic. Add salt and pepper.
Finely chop the fresh mint and flat leaf parsley.
To serve
Now drain the orzo into a bowl. Grate the parmesan cheese on top and mix it all well so that the heat of the orzo starts to melt the cheese.
Now add the hot sauce, the fresh herbs and the roasted tomatoes.
Mix well and enjoy!
Notes
I love the burnt garlic flavour so I cook the sauce till the garlic browns but if you prefer raw garlic, just cook the sauce for a minute or so.
The pasta can also be served as a cold appetiser.
Olive oil really adds to the calories in this recipe. I mean with 1 tbsp giving 120 calories, I really try to go frugal on oil in most recipe but this one just has that as the base!