roasted tomato basil and feta orzo
For a quick + simple dinner. Every bite bursts in your mouth, it’s hard to beat this simple summer pasta.
- 7 tablespoons extra virgin olive oil
- 4 cups cherry tomatoes
- 3–4 cloves garlic, smashed and skin removed
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 teaspoon chili powder
- 3 teaspoons honey
- kosher salt and black pepper
- 3 ounces prosciutto, torn (optional)
- 1 pound dry orzo pasta
- 2 tablespoons red wine vinegar
- 1/2 of a small shallot, grated
- red pepper flakes
- 1/2 cup fresh basil, roughly chopped
- 1/2 cup mixed fresh herbs, such as dill and chives
- 8 ounces feta cheese, crumbled
- 1/3 cup toasted nuts/seeds
1. Preheat the oven to 425° F.
2. In a roasting pan, combine 3 tablespoons of olive oil, tomatoes, garlic, thyme, chili powder, 1 teaspoon honey, and a pinch each of salt and pepper. Roast for 20-25 minutes, until the tomatoes burst. Finely chop the garlic.
3. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Bake 5-8 minutes until the prosciutto is crisp.
4. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Drain.
5. Meanwhile, in a large bowl, combine 4 tablespoons of olive oil, the red wine vinegar, 2 teaspoons of honey, the shallot, and a pinch each of red pepper flakes, salt, and pepper. Add the hot orzo and fresh herbs, toss to combine. Add the tomatoes, chopped roasted garlic, and any juices left in the pan, the feta, and nuts, gently toss. Top with prosciutto. Serve warm or chilled!