Orzo arrabiata
Rated 5.0 stars by 1 users
Cuisine
Italian
Author:
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Super simple, very tasty! This is by no means traditional, but it is so good! The crunchiness of the veggies, sweetness of the tomatoes and savory orzo sauce are complimenting each other perfectly and then you got the fresh burrata on top, just gorgeous!
Ingredients
- 2 red chili’s
- 2 green chili’s
- Handful cherry tomatoes + a few bunches of cherry tomatoes
- Handful garlic cloves
- 2 eggplants
- 2 tomatoes
- 2 cans tomatoes
- 2 tbsp tomato paste
- Splash balsamic
- Few rosemary sprigs
- Few time sprigs
- Salt
- Pepper
- Olive oil
- 2 stock cubes + water enough to cook the orzo
- 400 gr orzo
- 4 burrata balls
Directions
Deseed and half the chili peppers. Slice one of the red chili peppers into thin strips. Make thin slices of the garlic
Slice the eggplant into half moons
Layer the eggplant, a few bunches of tomatoes and some rosemary sprigs on a baking tray and sprinkle with olive oil, salt and pepper. Bake at 400 degrees Fahrenheit or 200 degrees Celsius until crispy and golden
Add olive oil to a big pan and fry off the chili peppers, thyme sprigs, rosemary sprigs and garlic
Add the tomato paste, cherry tomatoes and whole tomatoes and bake another few minutes until some color has developed.
(Optional remove the halved chili peppers if you don’t want it spicy)
Go in with the canned tomatoes, some stock cubes, water, salt and pepper. Let simmer for a little while.
Go in with orzo and simmer until cooked, adding water if needed.
Remove the herbs and halved peppers from the pan (or leave the peppers, I personally like them) from the pan.
Take the rosemary off the baking tray and chop fine (it’s done when it is crunchy)
Serve the orzo with some eggplants on top, tomatoes on the side and a burrata ball to top it off. Season with salt, pepper and a little drizzle of olive oil. Enjoy