Orzo pasta with sunblush tomatoes
Sally says: "I like to cook the sunblush tomatoes ahead of time, even sometimes a day before, then add them to the orzo pasta after they’ve been sitting at room temperature for an hour or so. This enables you to make a fast dish that is already part prepared."
(Serves 4 - approx)
Ingredients:
20 cherry tomatoes, halved2 sweet red Romano peppers, deseeded and cut into chunks (or regular red peppers)8 shallots, peeled and halved1 whole garlic bulb,unpeeled, with the top sliced offExtra virgin olive oil,for drizzling2–3 sprigs fresh rosemary (or 2 teaspoons dried rosemary)1 tsp dried oregano1 tsp celery salt1 tsp garlic granules240g orzo pastaFreshly ground black pepper, to taste
Method:
Preheat the oven to 200C/gas mark 6.
Place all the vegetables on a large baking tray and drizzle them with a little olive oil
Sprinkle over the herbs, celery salt and garlic granules
Bake in the oven for about 50 minutes, turning the peppers halfway through cooking
Meanwhile, cook the orzo pasta according to the packet instructions, timing it so that everything will finish cooking at the same time
Drain the pasta and serve it topped with the roasted tomatoes, peppers and onions and season with black pepper
Finally, squeeze out the sweet, soft garlic flesh from the husk, and place a little on top of each portion
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield