Orzo with Smokey Tomato Vinaigrette (Giada De Laurentiis) |
|
 |
Prep Time: 8 Minutes Cook Time: 25 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
Ingredients:
1 pound (2 dry pints) cherry tomatoes |
1 pound orzo pasta |
1/2 cup packed fresh basil leaves, torn |
2 tablespoons apple cider vinegar |
2 tablespoons extra-virgin olive oil |
1 tablespoon honey |
1 tablespoon smoked salt, plus more for seasoning |
1/4 teaspoon freshly ground black pepper, plus more for seasoning |
1/3 cup grated parmesan |
Directions:
1. Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
3. For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
4. Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.
|
|