30 mins
Not Too Tricky
serves 4
About the recipe
I’m taking pasta in a new direction using orzo and juicy cherry tomatoes. These little guys may be small in size, but they’re big on flavour and a great source of vitamin C. This easy dinner is a brilliant one-pan wonder that’s ready in 30 minutes – what’s not to love?
Ingredients
1 head of broccoli
4 cloves of garlic
red wine vinegar
extra virgin olive oil
1 onion
olive oil
500g cherry tomatoes
1 bunch of fresh basil (30g)
300g orzo pasta
1 organic veg stock cube
1 x 150g ball of mozzarella
Method
- Place a large casserole pan on a high heat. Cut off the broccoli stalk and set aside, then break up the florets and dry fry in the hot pan for 7 minutes, or until charred and slightly softened, turning regularly.
- Peel the garlic, finely grate ½ a clove into a large bowl, add 1 tablespoon each of red wine vinegar and extra virgin olive oil, and mix well. Toss with the hot broccoli, then set aside.
- Place the pan on a medium-low heat. Peel and finely chop the onion along with the remaining garlic, trim and finely chop the broccoli stalk, then cook in the pan with 1 tablespoon of olive oil for 10 minutes, or until softened.
- Halve and add the cherry tomatoes, tear in half of the basil leaves, season with sea salt and black pepper, and stir well, then cover and cook for 5 minutes, or until the tomatoes are starting to burst.
- Stir in the orzo until it’s all coated in the sauce. Dissolve the stock cube in 1 litre of boiling water, then pour into the pan and simmer for 10 minutes, or until the orzo is tender and the tomatoes are beautifully saucy, stirring regularly.
- Chop the mozzarella into 1cm cubes, scatter into the pasta and leave to stand for 1 minute, or until melty. Stir through along with the remaining basil, drizzle with extra virgin olive oil, and serve with the charred broccoli.
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