Tomato Basil Orzo

Servings: 6

• Calories: 470

• Prep Time: 10mins
• Cook Time: 20mins
• Total Time: 30mins

Ingredients

• 1) 7 tablespoons extra virgin olive oil
• 2) 4 cups cherry tomatoes
• 3) 3-4 cloves garlic, smashed and skin removed
• 4) 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
• 5) 1 teaspoon chili powder
• 6) 3 teaspoons honey
• 7) Kosher salt and black pepper
• 8) 1 pound dry orzo pasta
• 9) 2 tablespoons red wine vinegar
• 10) 0.5 of a small shallot, grated
• 11) Red pepper flakes
• 12) 0.5 cup fresh basil, roughly chopped
• 13) 0.5 cup mixed fresh herbs, such as dill and chives
• 14) 8 ounces feta cheese, crumbled
• 15) 1/3 cup toasted nuts/seeds
• 16) 3 ounces prosciutto, torn (optional)

Steps

• 1) Preheat the oven to 425°F | 218°C.
• 2) In a roasting pan, combine 3 tablespoons 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. Finley 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 olive oil, the red wine vinegar, 2 teaspoons honey,
  the shallot, and a pinch each of red pepper flakes, salt, and pepper.
• 6) 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.
• 7) Top with prosciutto. Serve warm or chilled!

Notes

• 1) Red pepper is used for added heat and can be easily removed.