Orzo is not your typical pasta. It looks like rice but tastes like a bowl of carb-loaded goodness. I found this recipe while looking for something that uses ingredients that I have laying around the kitchen – waiting to be used. This was a surprisingly flavourful discovery and made for a quick and easy meal prepping option to fill yourself during the work week.
|500g||crushed tomatoes (I prefer canned)|
|50ml||extra-virgin olive oil, plus extra for drizzling|
|1 tsp||cumin seeds|
|5 tbsp||parmasean cheese|
|1||small onion, diced|
|1||garlic clove, crushed|
|1 tsp||dried chilli flakes|
|1 tbsp||orgeano leaves|
- In a large frying pan over a low heat, temper the cumin and nigella seeds in the olive oil for 1 minute, then add the onion and cook until soft. Add the garlic, chilli flakes, bay leaf and cook for 2 minutes. Add in your crushed tomatoes, add to the onions and simmer for 10 minutes. You’re looking for a soupy consistency so if you need to add a little water then do so. Season with salt and pepper. While your sauce is cooking, bring a large pan of salted water to the boil and cook your orzo pasta for 10 minutes, or according to the packet instructions. Drain and add to the tomato sauce.
- Let everything cook together for a couple of minutes and add your spinach. It doesn’t have to be spinach, but sneaking in a form of vegetable will, in turn, make you feel better about your life choices. Add a bit of shrimp or chicken breasts to your pan for some protein, if desired. Make the dish your own. Serve with a drizzle of olive oil, and sprinkle with parmasean cheese.