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Orzo pasta with roasted tomatoes, feta and olives
A delicious and easy vegetarian orzo pasta with roasted tomatoes, feta and olives. Perfect for a weeknight supper
Prep Time
10 mins
Cook Time
30 mins
Servings:
2
Course:
Main Course, Lunch
Cuisine:
Mediterranean
Ingredients
- 280 grams rosemarino pasta orzo, 1 1/2 cups
- 150 grams feta cheese
- 300 grams vine tomatoes 1 punnet and approx. 3 cups, Mediterranean or other baby tomatoes
- 1/3 cup kalamata olives
- 2 - 3 Tbsp olive brine or red wine or balsamic vinegar
- olive oil to drizzle about 3 Tbsp
- thyme a few sprigs, fresh
- black pepper to season
- 1/2 tsp dried chili flakes or your favourite chili sauce; to taste; stirred in at the end; optional
- 2 - 3 Tbsp basil pesto
Instructions
- Preheat the oven to 180C / 350 F
- Cut the feta into small cubes and scatter in a small roasting dish with tomatoes and olives. drizzle over the brine and olive oil and season with black pepper. Scatter over the thyme leaves, removing a few of the leaves.
- Roast for 25 - 30 minutes depending on the size of the tomatoes. Give the pan a shake during the cooking time.
- While this is roasting cook the pasta according to the packet instructions in salty water. Drain and stir through the pesto and chilli.
- Add the roasted mixture as soon as it comes out of the oven and serve.
- Stir the pesto through the pasta and season to taste.
- Add a splash of vinegar at the end to taste and to brighten the dish up.
Cup of Yum
Notes
- Store any leftovers in the fridge.