Orzo Pasta with Artichoke Hearts and Roasted Tomatoes
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Ingredients
  • 8 oz. orzo pasta
  • 8 Campari tomatoes, sliced and pre-roasted or double the amount of cherry tomatoes, pre-roasted
  • 7 artichoke hearts, preferably fresh and steamed or cooked til tender or frozen and defrosted squeezed of all liquid
  • 1 cup of freshly grated parmigiano or romano cheese
  • 3 garlic cloves, crushed
  • ½ of a medium onion
  • handful of chopped parsley, basil or both
  • reserved pasta water
  • olive oil
Instructions
  1. Pre-roast sliced tomatoes at 400 degrees on parchment drizzled with olive oil, salt, pepper and a little oregano until moisture is mostly gone and the sides look wrinkled.
  2. Cook orzo al ' dente and before draining reserve a cup of the pasta water.
  3. While pasta is boiling take a large saute pan with sides, drizzle the bottom with olive oil.
  4. Saute the onion and garlic then add the artichoke hearts, breaking some apart so the leaves can mix well into the pasta.
  5. Add half of the pasta water and cheese into the veggie mix, mixing well with a whisking motion to create a sauce.
  6. Toss in the cooked orzo pasta and If you need more pasta water add it.
  7. Pull pan off the heat and fold in the roasted tomatoes.
  8. Toss on chopped herbs, parsley, basil or both.
  9. Adjust to your liking adding a drizzle more of olive oil, cheese, salt and pepper or pasta water.
  10. Recipe can easily be doubled!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/02/orzo-pasta-artichoke-hearts-roasted-tomatoes.html